Three reasons why this meal was destined to appear on our table this week:
1. Vicious Ange's steak sandwiches with a very attractive garlic crème;
2. Lindyloo's mouthwatering mushroom sammich pics;
3. Paul and Freya's Burger Ballyhoo blog event!
One reason why you need to try them RIGHT NOW:
They're freakin' awesome. Washed down with an imported ale, this is posh pub grub in your own home with an unlimited supply of paper napkins to wipe that saucy grin off your face.
Here's the rundown on creating your own not-steak sandwich...
Get yourself one or two massive portabello mushrooms per person. Brush both sides with a bit of balsamic vinegar, then oven bake or barbeque until tender, brushing occasionally with more balsamic. It'll take less than 15 minutes.
Ange's garlic crème recipe over here. You only need a half quantity for 2-4 burgers. The fresh garlic gives it lots of bite: roast your own for a sweeter, wussier version.
Slow-cook onion rings (half an onion per person) on low heat for as long as you can resist eating them, at least half an hour. Splash a teensy bit of balsamic on and inhale those smoky fumes of caramelisation. Thank the Lord that the word caramel applies even to vegetables!
You know what you like - choose your own. We had ciabatta rolls.
Thick sliced tomato and green leaves of your choice.
More green leaves. Potato wedges, baked in a smidge of olive oil until tender, lightly salted. More garlic crème for dipping those wedges.