Before summer comes to an end, it’s time to plan for backyard BBQ’s and gatherings with friends, but cooking on a budget is often easier said than done.
The rest of the summer, we plan on featuring recipes that are easy to make and easy on your wallet. Believe it or not, it’s pretty simple to come up with different variations of burgers including this one below. It’s delicious, fresh, and lovely on a quiet, summer evening.
1.5 lbs ground chuck
1 c finely minced baby Bella mushrooms
½ c finely minced onion
2 T minced fresh basil
(1 T balsamic vinegar, ½ t salt)
Sliced provolone cheese
5 Ciabatta buns, split and toasted
½ c mayonnaise
2 T basil pesto
Shredded romaine lettuce
2 Roma or plum tomatoes, thinly sliced
Combine ground chuck, mushrooms, onion, basil, vinegar and salt. Shape mixture into 4 patties. Grill over med-high heat, for 6 minutes per side, or until internal temperature reaches 160˚. Top each patty with cheese.
To make Pesto Mayo: Combine mayonnaise and pesto. Spread desired amount over each bun. Top with patty, lettuce, and tomato.
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