First: I’ve never made this before. And I looked it up on the internet, and nobody has ever done it this way before, that I can tell. So it is new. (Although in the entire history of the world someone else has probably done this, they didn’t blog it.)
I always make more of everything for cookouts. Because that’s what you do, right? And then the next few days are leftover potato salad, beans, macaroni salad, mac & cheese, ribs, pulled pork… the delights of summer hosting! But what do you do with leftover smashburgers? ESPECIALLY day old cold cheeseburgers that are fused to the bun?
Well, I suppose you could make leftover cheeseburger omelets. I tossed this one around in my head for a few hours, and slept on it, and came up with a plan of attack.
The playaz. I decided I wanted to go the ketchup/mustard/relish/onion direction rather than lettuce/tomato/mayonnaise; it’s just easier to keep condiments as condiments, and ignore hot/cold contrasts in ingredients. One slice of cheese isn’t enough for an omelet, so I added a couple. It has to be American.
And I figured if I grilled those onions in 50/50 butter and canola oil, that would bring up the flavor a notch or 10.
The whole cheeseburger was just too much. I used half of it.
And what better way to reheat the cheeseburger, than in butter and oil? It’s like adding a grilled Martin’s potato roll, soaking up all that butter and onion!
I thought about doing it as a pour over, but it was pretty obvious that wasn’t going to fold; and one of the reasons we make omelets with discreet filling is that the separation of flavors that subsequently meet in the mouth is delightful. I removed the burger/onion mix from the skillet. It smelled AMAZING. Look at that browned roll.
I added some Montreal seasoning to the eggs, about one burger’s worth, and eggs to the pan!
I got decent omelet game. It’s not perfect, but this is a new nonstick skillet, and it’s well oiled from the sauté. I added the filling, folded it shut, and topped it with the American cheese.
Part 2 coming up: the results.
I always make more of everything for cookouts. Because that’s what you do, right? And then the next few days are leftover potato salad, beans, macaroni salad, mac & cheese, ribs, pulled pork… the delights of summer hosting! But what do you do with leftover smashburgers? ESPECIALLY day old cold cheeseburgers that are fused to the bun?
Well, I suppose you could make leftover cheeseburger omelets. I tossed this one around in my head for a few hours, and slept on it, and came up with a plan of attack.
The playaz. I decided I wanted to go the ketchup/mustard/relish/onion direction rather than lettuce/tomato/mayonnaise; it’s just easier to keep condiments as condiments, and ignore hot/cold contrasts in ingredients. One slice of cheese isn’t enough for an omelet, so I added a couple. It has to be American.
And I figured if I grilled those onions in 50/50 butter and canola oil, that would bring up the flavor a notch or 10.
The whole cheeseburger was just too much. I used half of it.
And what better way to reheat the cheeseburger, than in butter and oil? It’s like adding a grilled Martin’s potato roll, soaking up all that butter and onion!
I thought about doing it as a pour over, but it was pretty obvious that wasn’t going to fold; and one of the reasons we make omelets with discreet filling is that the separation of flavors that subsequently meet in the mouth is delightful. I removed the burger/onion mix from the skillet. It smelled AMAZING. Look at that browned roll.
I added some Montreal seasoning to the eggs, about one burger’s worth, and eggs to the pan!
I got decent omelet game. It’s not perfect, but this is a new nonstick skillet, and it’s well oiled from the sauté. I added the filling, folded it shut, and topped it with the American cheese.
Part 2 coming up: the results.
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