The construction on Casa Idaho continues and everyone’s been working super hard.
I grew up around construction and houses because it was part of my parents’ business for many years, but I never thought I’d be doing any of the stuff I watched being done by myself. Hands-on knowledge is my favorite way to learn and I’ve been having a good time learning it too. Lela and I finished painting the siding on Monday. I have to admit that after days of doing it in a row we were pretty excited to be done until some of the guys started speculating whether or not it’s going to be enough for the whole house. Okay, so maybe we aren’t as done as I would have liked to think, but at least for now we are. I helped with mudding and taping drywall yesterday, which I surprisingly enjoyed (probably due mostly to those consecutive days of painting).
My lunch-making has been interesting, even if very random and unpredictable. For yesterday’s lunch I came up with this ravioli pasta salad that was really popular with the gang, I’ll have to share the recipe soon. I also created these buffalo chicken (for lack of a better word) “bombs”, and made up four different new kinds of muffins (also something I want to share), and then some other fun stuff. I’m actually not even sure yet what I’m going to throw together for today but it’s bound to be the most random yet since we are getting very low on groceries.
Yep, it’s been crazy but we did have a few days over the weekend free and the weather was perfect for a grill-out on one of the two days so we decided to do burgers. The style of summer cooking here in Chile is something that their culture is known for and also pretty proud of. They call it an asado, which basically just means a barbecue, and every summer home in the south worth it’s view is equipped with a big grilling area for it. Because it’s a bigger production than just heating up a propane grill though, we don’t do it nearly as often as I’d like so I always try to get the most out of it. I’ve been wanting to add fried eggs to a burger for so long and I knew they had to happen this time.
So this is really a simple recipe. Like quite a few of my recipes, I’m posting it more for the inspiration value than for the actual recipe because it’s pretty self-explanatory, but I was really excited to share it all the same. I put these burgers on ciabatta rolls from our local bakery and just cut them to fit the shape, but feel free to use regular buns if that works better for you. The main thing is that you include the mushrooms and the eggs, no skimping. Another thing, these are really big, more like double servings, which makes them perfect for cutting in half and sharing.
I felt like, with it being so close to Super Bowl for the football fans and mid-summer for me and my fellow Southern Hemispherians, it would be a great time to share a burger. Burgers are something I haven’t posted in a long time and I figured they were due. Okay, so I’ve gotta go make some lunches and clearly you’ve got make some burgers! Enjoy guys!!!
- 1 cup white button mushrooms, sliced
- 1 large onion, sliced
- 2 tablespoons butter
- 1 pound ground beef
- sea salt & black pepper to taste
- 4 slices provolone cheese
- 4 large ciabatta buns (or your favorite type of bun)
- 4 - 8 fried eggs
- 1 medium tomato, sliced
- fresh iceberg lettuce
- mayo or ranch
- mustard and/or ketchup
- Melt butter in a medium skillet over medium high heat and add mushrooms and onions. Stir gently for 3-4 minutes until onions are browned. Remove from heat and cover pan to keep warm until ready to assemble burgers.
- Divide the ground beef into 4 patties and season with salt and pepper. Heat the grill or a large skillet over medium high heat and cook patties until desired doneness, about 4-5 minute per side. Top hot patties with cheese slices to melt.
- Toast buns if desired and layer with the burgers (cut patties if needed to fit the shape of bun), fried eggs, mushrooms and onions, and any other desired toppings and condiments.