BBQ Hamburgers & Fried Rice

BBQ hamburgers, fried rice, corn-on-the-cob and pomegranatinis. 

Hamburgers:
2.5 lbs of hamburger (use higher fat for grilling)
3 cloves of garlic (minced)
1 large onion (Walla Walla, white or yellow) (minced)
2 slices of bread (cubed)
2 eggs
salt and pepper
8 oz of mushrooms (chopped) *** Secret ingredient for juicy burgers! ***

Combine all ingredients together thoroughly (with bare hands - fun part) and form into patties.
Makes 8-10 burgers depending on size. (I like them a little larger and thicker for juicer results). 

Fried Rice:
3-4 cups cooked white rice
1/2 lb of bacon
1 medium onion
6 oz mushrooms
4 eggs
3-4 tablespoons soy sauce

All the fried rice ingredients are cooked individually then "assembled" at the end.
Cook bacon until crispy and set aside.
Cook onion in a tablespoon of olive oil or you can use some of the bacon grease for flavor and set aside.
Heat rice (medium low) until warm in a pan with a tablespoon of water if rice is cold.
While rice is warming cook mushrooms in a tablespoon of butter and set aside.
Scramble the eggs and when finished combine with rice in pan.  Add bacon, mushrooms and onions to the rice.  Add soy sauce to mixture (to taste and color).  Try to keep the soy sauce out of the bottom of the pan where it will burn.  Increase heat to medium and cook mixture for a couple of minutes.  Serve warm.

Corn-on-the-cob:
Shuck the corn and boil in water. 
Bring pot to a rolling boil, add corn, when pot returns to boil corn is done (3-4 minutes).

For cooking on the BBQ, open the husks, remove the silk, close the husk and place directly on grill with indirect medium heat for about 10 minutes turning every 2 minutes.

This is a simple, fun summer time favorite!

Good Eats!!