This tasty burger is shared as a guest post on Food Renegade’s site… check it out HERE!
The recipe represents the beauty of burgers to me. You can make a burger work in so many ways, and pretty much always, it will work. Really though…
Want a bready bun? Cool. No bread for you? How about a sweet potato bun, or an open-faced zucchini bun, or a polenta round? Oh, no bun at all? No deal, slap some lettuce ’round it. The world is your oyster.
And forget that bun, let’s talk toppings! I love caramelized onions and sautéed peppers on my burgers. Oh you want bacon? Sure thing. Avocado, yes please! Did I hear fried egg? Umm, huge yes. And if you’re from the Down Under, I know you’ve tried beets on your burgers! Speaking of burger… that too can be anything you want it to be! From beef to bison to turkey to veggies… you can have any or all.
Burgers have got to be one of the most versatile foods out there. So please, play away if you’d like to add some other things to this guy; don’t feel stuck. But of course, if you’d like to stick to the script, I think you’ll be pretty darn happy too. This one’s got a little somethin’ for everyone.
If you’re a fan of condiments like me, you can go nuts loading this guy up (hello HOMEMADE RANCH!). It doesn’t need much though… and that’s coming from a self-proclaimed condiment queen. The mushroom caps are pretty sauced up on their own, so they add a lot of flavor, as do the sautéed veggies. But again, the world is your oyster with this one, play as you wish.
Check out Food Renegade’s site to see the recipe HERE!
