beefy.
When you hear a name like "Burgatory" you can instantly imagine what you are in for: huge hunks of meat cooked on a grill and not much else in terms of variety. I am not a vegetarian, but I often opt for meatless options when I am out to eat and was a bit hesitant to give Burgatory a shot, but boy, am I glad I took a chance.
Enter the Psychedelic 'Shroom. Not listed on it's main burger page, but rather under "Hands", the Psychedelic 'Shroom is a marinated portobello mushroom sandwich topped with half of a roasted red pepper, greens, and garlic mayo lovingly smothered with smoked gouda cheese. When you're in Burgatory, it's a taste of heaven.
Now I'm not quite able to recreate the magic that Burgatory has going on, but I have some of my own tricks. Sorry vegetarians, you're own your own for dinner tonight.
Party on the Inside Burger
Parmesan Shaker Cheese
Italian Spices
Salt & Peppa
American Cheese
Buns
Fresh Greens
Ketchup
1. In a bowl evenly mix Parmesan cheese, Italian spices, salt, and pepper into ground beef. I usually just eyeball this process, but if you are big on measurements I'd say start with 1 cup Parmesan, 1 Tbsp Italian spices, and 1/2 tsp salt and pepper respectively.
2. Once you're done mixing everything together, take a handful of meat and form it into a very thin patty, about half the size of your average hamburger.
3. Now take a piece of cheese and break it up into four squares, place two of the squares in the middle of the patty. Do not leave any of the cheese touching the edges.
4. Repeat step 2 and place the second patty on top of the first one.
5. Carefully seal the two patties together with your hands. This complete burger should be the roughly the size of your average burger.
6. Repeat steps 1-5 until you are out of ground beef. I was able to make three burgers and one meatball.
7. Grill that puppy.
Pro-tip: Put foil down before grilling unless you want a cheese explosion all up in your grill.
8. When you've cooked your burger to taste stick it on a bun with some fresh greens and dig in. I personally don't think it even needs condiments, but if you must, I recommend sticking with just ketchup as to not overwhelm the natural flavors of the burger.
Enter the Psychedelic 'Shroom. Not listed on it's main burger page, but rather under "Hands", the Psychedelic 'Shroom is a marinated portobello mushroom sandwich topped with half of a roasted red pepper, greens, and garlic mayo lovingly smothered with smoked gouda cheese. When you're in Burgatory, it's a taste of heaven.
Now I'm not quite able to recreate the magic that Burgatory has going on, but I have some of my own tricks. Sorry vegetarians, you're own your own for dinner tonight.
Party on the Inside Burger
Ingredients:
1 lb Ground Beef
(I get my grilling meat from the Co-Op)Parmesan Shaker Cheese
Italian Spices
Salt & Peppa
American Cheese
Buns
Fresh Greens
Ketchup
1. In a bowl evenly mix Parmesan cheese, Italian spices, salt, and pepper into ground beef. I usually just eyeball this process, but if you are big on measurements I'd say start with 1 cup Parmesan, 1 Tbsp Italian spices, and 1/2 tsp salt and pepper respectively.
2. Once you're done mixing everything together, take a handful of meat and form it into a very thin patty, about half the size of your average hamburger.
4. Repeat step 2 and place the second patty on top of the first one.
5. Carefully seal the two patties together with your hands. This complete burger should be the roughly the size of your average burger.
6. Repeat steps 1-5 until you are out of ground beef. I was able to make three burgers and one meatball.
7. Grill that puppy.
Pro-tip: Put foil down before grilling unless you want a cheese explosion all up in your grill.
8. When you've cooked your burger to taste stick it on a bun with some fresh greens and dig in. I personally don't think it even needs condiments, but if you must, I recommend sticking with just ketchup as to not overwhelm the natural flavors of the burger.
