Tyonhehkwen: Onkwehonwe Outdoor Cooking
Wednesdays on Credible Mohawk Entertainment (CME)
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4 brioche buns sesame seed
Real cheese slices
Plochman’s seasoning salt
Club House LaGrille Montreal Steak Spice
1 head lettuce
1 container cherry vine ripe tomatoes
1 pack full crimini button mushrooms
2 baby zucchini
Hamburgers; finely dice 1 ½ cups of onions and add seasonings to the hamburger with onions. Mix and form patty’s; When pattys are formed, place in the fridge to firm up.
While hamburgers are firming in the fridge, prepare the rest of your vegetables for topping.
Cut mushrooms in half, mince garlic, chop zucchini off both ends, lengthwise cut into rounds. Oil and season with salt and pepper.
Make sure the cast iron skillet is preheated and put your hamburgers directly on the grill and bacon in the pan. Retain bacon grease and saute mushrooms in retained grease. Add zucchini, about halfway add vine tomatoes into the pan (remaining on vine); add knob butter and garlic and continue to saute for a minute and remove from heat
Flip burger and add cheese and bacon; while cheese is melting grill the bun and ASSEMBLE