Sasquatch Burger Recipes

Steps:

• For the minced mushrooms:.
• Heat a 12-inch heavy-bottomed pan over high heat until very hot. Add the oil and then the mushrooms and cook, stirring, until golden brown, about 5 minutes. Add the lemon juice and wine and cook, 2 to 3 minutes. Stir in the butter and garlic and cook, stirring, until the butter is absorbed. Cool, then chill completely. Mince the mixture finely and store in an airtight container until ready to use.
• For the burger:.
• Combine the beef, wine, Worcestershire sauce, garlic powder, Sriracha, salt and pepper to taste and 1 teaspoon minced mushrooms in a medium bowl and mix well. (Save the rest of the mushrooms for another use.) Form into one thick patty.
• Lay 2 pieces of Texas toast on a work surface. Arrange 2 slices of American cheese on each of the 2 pieces (using a total of 4 slices), then layer 2 slices of Cheddar over each (using a total of 4 slices) and 2 slices of Swiss cheese over each (using a total of 4 slices). Top each with the remaining 2 pieces of Texas toast, and butter the outside of each sandwich.
• Heat a large griddle over high heat. Cook the patty to desired doneness (about 4 minutes per side for medium-rare) and grill the cheese sandwiches until golden brown, about 3 minutes on each side. Lay bacon flat on the griddle and cook, 5 to 7 minutes. Flip and cook an additional 3 to 5 minutes, then reserve on paper towels to drain. Slather 1 side of the hot grilled cheese sandwiches with mayonnaise and mustard. Add the remaining 2 slices of American cheese, 2 slices of Cheddar, and 2 slices of Swiss cheese to the patty, and place the patty on one of the grilled cheese sandwiches. Top with the bacon, tomato, lettuce and onion. Top with the second grilled cheese. Serve hot with a pickle spear and chips.

Steps:

• Cut the squash in half where the neck meets the bulbous part. Reserve the bulbous part for another recipe (see tip, below). Trim the stem at the top of the neck, then carefully slice into roughly 1cm discs - you should get about eight, depending on the length. Set aside.
• Combine the chilli, garlic and oil with a pinch each of salt and ground pepper in a small bowl.
• Light the barbecue and wait until the coals are ashen. Brush one side of the squash discs with the chilli and garlic mixture, then season with salt. Cook oiled-side down for 10 mins, closing the barbecue if you can and basting with more of the chilli and garlic mixture every few minutes until the discs begin to soften. Flip over, brush with more of the chilli and garlic mixture, and cook for a further 10-15 mins, continuing to baste as before. Once tender and slightly caramelised, they are ready. Toss the parsley and rocket in the remaining chilli and garlic mixture.
• Serve two squash burgers per bun, also filled with some of the dressed rocket and parsley leaves, a spoonful of mayo and slice of tomato.