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      Sunday Burgers

      • February 13, 2014
      500 375 Curry Girls Kitchen

      Sunday Burgers are what’s on the menus most Sundays when we have a Curry family gathering. Our burger of choice is juicy ground dark meat chicken. We LOVE sautéing these burgers smothered  in onions, shiitake mushrooms and garlic. This is a moist juicy burger served with blistered green beans, cole slaw, fresh corn on cob ( Mexican Street Style),  and grilled summer squashes in the summertime or roasted carrot and parsnip fries all year long.  If everyone wants a green salad we use our Curry House salad dressing.

      When the kids were young~ ice cream Sundaes were our family’s Sunday Fun Day treat! YUM YUM!

      Naked Burger smothered in onions and mushrooms! Who needs a bun???

      Sunday Burgers Ingredients:

      2 lbs. ground dark meat chicken (white meat tends to be dry), turkey, lamb (another fav), or grass-fed beef

      1-2 Sweet or brown onions halved and sliced

      1 lb. shiitake or other mushrooms, cleaned and sliced

      Olive Oil

      All Season Salt

      Garlic Powder or granules

      Fresh ground pepper and sea salt (Try using a flavored sea salt)

      Sunday Burgers Method:

      • Heat a skillet on medium heat.
      • While heating shape ground chicken, lamb, grass-fed beef or turkey into rounds or heart shaped burgers.
      • Season to with Garlic Granules and All Season Salt
      • Once pan is hot, add a little olive oil to cover pan. Add sliced onions and mushrooms. Cover and cook until softened and begin to caramelize.
      • Add burgers to pan. Cover and cook for about 3-5 minutes. Flip burgers and cook an additional 3-4 minutes.
      • Burgers will release juices and add a nice flavor to onions and mushrooms.
      • Burgers are ready when they feel firm to the touch. Cover and remove from heat until ready to serve.
      • Top with cheese if so desire 🙂 and let melt in pan. Serve with Curry’s Secret Sauce. Recipe Follows:

      Curry House Secret Sauce Ingredients and Method:

      1/2 C Garlic Aioli

      1/4 C Ketchup

      2 tsp sweet pickle relish

      • Blend all ingredients together. Keep refrigerated up to 2 weeks.