I've been playing with different burger recipes lately and this is one Kelly said i should post. I originally made it for two, so that's the recipe i'll give you. You should be able to increase it accordingly in equal parts for each patty you add.
Ingredients:
- 2 Angus burger patties (Wal-Mart)
- 2 Slices of sharp cheddar cheese
- Red onion
- Pineapple chunks
- Diced garlic
- Fresh baby spinach
- Red curry powder
- Mustard
- Peanut butter
- 4 Slices wheat bread
- Peanut oil
- Black pepper
- Garlic salt
Directions:
- Chop 1/4 of your red onion into strips.
- Cut 1/4 of a can of pineapple chunks in half (fits easier on the burger).
- Get 2 handfuls of spinach out.
- In a good frying pan put a table spoon of peanut oil in and heat to 3/4 heat.
- Add your hamburger patties, sprinkling red curry powder on top. Let fry.
- Cook burger until the bottom half has browned, then flip.
- In the same pan as the burgers, add your pineapple, red onion, and a heaping spoonful of garlic on one side.
- Let this cook until the bottom of the burger has browned.
- Once the burger is the desired level of cooked, add spinach over the veggies and put your cheddar slices directly on top of the patties.
- Sprinkle with pepper and garlic salt, then cover with a lid.
- Have your bread toasted and on one slice spread your peanut butter. On the other add your mustard.
- After a minute, the cheese should be melted. Put burgers directly on the peanut buttered bread.
- Stir your veggies. The spinach should be wilted and the veggies just starting to brown.
- Pour equal parts on top of your patties and put on the mustard bread slice.
- Serve fresh with your choice of sides.
Notes:
If you want more heat from your curry, when you flip the burger, sprinkle more on, or even add some to your veggies.
