Do you remember back when we were all quarantined? Of course you do. Chef Michael Symon would cook dinner every night on Instagram, and we would all cook along with him. I learned so much!
What I learned the most, because we were all limited in where we could go and what we could do, was to just use what you have. This is a spin on his recipe.
- 2 lbs. Ground meat
- 1/2 cube butter
- 1 Tbsp. Olive oil
- 1 large onion
- 2 green peppers
- sliced cheese, any kind
- salt and pepper to taste
- Cavener’s all purpose Greek season, to taste
- Buns of your choice, toasted
Heat pot or large skillet to medium. Drizzle in olive oil and then put butter in to melt. Add peppers and onions. Cook until the edges are starting to brown. Take the veggies out and set aside.
Next, brown the meat in the hot butter/ oil. I stay close, but literally just let it cook while you do something else. You want it to get brown
I made a Cucumber tomato salad.
Season the meat with a chef’s 5 finger punch of kosher salt, sprinkle of Caveder’s and fresh cracked pepper. I left the pepper out because my daughter doesn’t like it.
Continue to break up the burger until it’s fully cooked and browned. Turn the heat to low and layer on cheese, then cover to