Tweaking the Easiest Hamburger Meal

After many years of making pan-cooked hamburgers that were dry, hard on the outside, too raw in the middle, I am so happy to discover oven grilled hamburgers! The first time I tried them the result was exactly medium burgers, no pink but still juicy. This time I aimed for the rare side of medium with just a blush of pink. Nailed it.

Procedure:

• Place ridged grill pan in oven and preheat to 450°
• Lightly brush hot grill pan with oil to prevent sticking
• Place 3/4 inch thick burgers on pan and return to oven for ten minutes
• Flip burgers and return to oven for another 6 minutes

In the same time it takes to roast the burgers, you can roast some vegetables. Here's what we had as our side dish:

Ingredients:

• Brussels sprouts, trimmed and halved
• Mushrooms, stems trimmed and halved if largish -- make them about the size of the sprout halves
• Dried herb mix, salt & pepper, e.g. McCormick Italian Seasoning, ground sea salt, and Alessi Lemon Pepper.
  
• Olive oil
  

Procedure:

1. Place trimmed and halved veggies in a single layer on a broiling pan, roasting pan, or cookie sheet with sides.
   
2. "Droozle" a bit of olive oil over the veggies
   
3. Sprinkle on the herbs, salt & pepper
4. Stir to coat the veggies and the bottom of the pan -- I use my hands for this
5. Roast in a pre-heated 450° oven 10 minutes
   
6. Stir and roast another 6 minutes

This make such an easy supper!! In thirty minutes or less,

1. Turn the oven on and put the grill pan in.
2. Prepare the veggies.
3. When the oven is at temperature, put the veggies in, brush oil on the hot grill pan and add the burgers
   
4. Leave alone in the oven for 10 minutes
5. Flip the burgers & stir the veggies
6. Leave alone in the oven for 6 minutes
7. Supper!!

What could be simpler?