Oh, yes. You read that right. Burgers. On bagels. You’re welcome. Why should buns have all the fun?
- two bagels (we used Udi’s Everything Inside bagels)
- 10 ounces organic grass-fed ground beef
- 1 local pasture-raised egg
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon of spicy mustard (we used horseradish mustard)
- 1/2 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- pinch of crushed red pepper flakes
- salt and pepper, for the outside of the patties
- 2 tablespoons (garlic chive compound) butter
- 4 organic large rainbow chard leaves, cut in thirds
- 1 organic tomato, sliced
- 1 jalapeño, sliced (from M’s mother’s garden)
- gorgonzola or blue cheese
- 1 tablespoon (garlic chive compound) butter
- and whatever condiments you want
Preheat your oven on broil.
1. Add all ingredients for burger mix into a mixing bowl. Get your hands in there! Hand mix everything together. Once fully mixed, form into two 5 ounce patties. (Okay, we promise we won’t say mix for the rest of the post.) Salt and pepper one side of each patty.
2. In a sauté pan (save a bigger one for later), heat 1 tablespoon of butter over medium heat. Now throw in the jalapeños and chard. Sauté until chard has wilted and jalapeños have browned. (This is a great way to use up leafy greens that have already wilted hint hint wink wink.) Remove from heat.
3. In the bigger sauté pan, melt 2 tablespoons of butter over medium heat. Place your patties salted and peppered side down, then salt and pepper the other sides. Cook for three to five minutes (depending on how you like it cooked).
Damn, doesn’t that butter look good? Smells good, too. Sorry.
4. While your patties are cooking, core and slice your tomato. Smush (yes, smush) the gorgonzola (or blue cheese) into two equal sized cheese patties.
5. Go ahead and put your bagels in the toaster/toaster oven. Flip your burgers, place one cheese patty on each burger patty, and put in the oven under the broiler until the cheese is melty and delicious looking.
6. Hopefully, your bagels beat your burgers and not the other way around. If your bagels take longer to toast than your cheese to melt, you might need to check that out. Spread ketchup and mustard (or whatever) on the bagels. Remove your pan from the oven (using a pot holder!), slam your pattied patties on the bottom half, top with your toppings, and close her up.
Eat these bagel burgers with our compliments.