Badger Burgers (Mushroom Mushroom)

While perusing the Internet recently, I came across an interesting recipe for burgers.  Interesting, yes, but not quite interesting enough.  I took it and ran.  The result was Badger Burgers.  Makes 8 patties.

0.5 kg Ground Bison

0.5 kg Ground Turkey thigh

4 strips of bacon

2 tsp fresh rosemary

2 tsp fresh sage

2 tsp fresh oregano

1 tsp salt

8 Portobello mushroom caps

Olive oil

Pretty simple.  Mix the meat and herbs, form into patties, cook with grilling method of choice.  There being a blizzard outside, I used my George Foreman Grill. 

Brush the mushroom caps with olive oil, maybe a little salt (or garlic salt... next time).  Again, grill using method of choice.

Stick it on a bun with some greenery.  Bam.  

Pork, the one you love.

Today continues my time off, but with a crucial difference: this is reading week, “spring break” if you will. I'm neither healthy nor wealthy enough to be travelling anywhere, so what I'm doing is just catching up on the work and the people that I missed last week.

I cooked today. Brilliantly, from what I was told by those who partook. There was a pork tenderloin roast, marinated in garlic sauteed in olive oil, with paprika, cumin, thyme and white wine. Baked tomatoes stuffed with bay leaf in basil, garlic and balsamic vinegar. And finally, a mixed green salad with radish, cucumber, cilantro and apple, with a sauce made from lime juice, olive oil and tahini.

It met with rave reviews. My favourite being, and I quote, “If you ever decide to give up women, I would go gay for you. Mmmmmm, gooooood.”

Apparently, I cook so well it'll make you rethink your sexuality.