Well to start I have one of those Flavor Wave ovens (convection). It cooks the meat very well according to the time you set. But you can cook the meat any way you wish, grill etc. I use it for burgers and chicken sometimes because of the convenience and it can cook pretty well from a frozen state. I don't always have time to thaw meat so chicken thighs and such I use it all the time. 100 bucks you can't beat it.
Anyway I add a little basil (worchestershire optional) to the sirloin ground beef and then form into 3 patties (1/3 lb each). Put it on foil on the rack so you don't have to clean the rack later. Then I add salt and pepper to give it a sort of crust. Cook to medium or how you like it turning halfway through cooktime. In the meantime chop onions and slice mushrooms (I used purple onion and small portobello mushrooms). Saute those in a nonstick pan on medium / medium low heat in olive oil with salt, pepper, and some red pepper flakes for heat but not burn your mouth hot (crushed red pepper available even at Walmart in the spice sections). Let that pan cook for 4 or 5 minutes but not let them get too soft so they stay a bit crunchy. This is what you top your burgers with.
Once the burgers are done put that on top even with some of the juice for more flavor, then add swiss (I used aged swiss for the flavor) , and it will mostly melt. You can put it right on the meat to melt faster if you want . Put mayo and maybe some grated parmesan on the mayo, add a little more S&P on the mayo so it sticks, and you're almost done. I add baby spinach or arugala if you have it that I rinse and a good slice of tomato (roma, regular ol tomato, whatever works for you). Made these tonight and they were a HIT melt in your mouth burger! Oh, I used Merita potato buns, but any bun should be fine. Actually crusty bread would be even better to hold all the stuff in there. They weren't too messy with the potato buns :) Or you could even toast the buns a bit if you want.
The whole thing start to finish is 13 minutes in the Flavor Wave oven @ 400 degrees default and a couple minutes to chop and saute the veg. 20 minutes tops and you can use the leftovers later for yourself - lunch the next day! Just keep the lettuce/spinach/tomato on a separate plate to add them cold, and the burgers cook in wax paper and add the mush/onion when the meat is near done so they don't overcook.
Hope you enjoy, and share other recipes if you have them.
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