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Monday, September 28, 2009

Recipe of the Month

Chef Anna Hadley's Mushroom & Green Olive Veggie Burgers

Mushroom & Green Olive Veggie Burgers


  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 small red onion, shredded and squeezed dry (about 1/2 cup)
  • 1/3 cup chopped green olives
  • 1 small carrot, finely diced
  • 1 lg red bell pepper, diced
  • 2 tablespoons chopped fresh parsley
  • 2 shallots, finely sliced
  • 1 tablespoon of butter
  • 2 cups assorted mushrooms, sliced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire or soy sauce
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 cups assorted mushrooms, diced
  • 1 cup plain or whole-wheat breadcrumbs
  • 1 egg
  • 4 English muffin, split and toasted
  • Mayonnaise and/or mustard, for garnish
  • Baby arugula, for garnish


Smash the beans in a bowl with a potato masher or fork until slightly chunky.

Smash the beans in a bowl with a potato masher or fork until slightly chunky.

Add the carrots, chopped mushrooms, 1/2 cup breadcrumbs, red bell peppers, green olives, parsley and 1 teaspoon Worcestershire sauce and egg.

Season with salt and pepper and mix with your hands until combined.Spread the remaining 1/2 cup breadcrumbs on a plate.

Form the bean and mushroom mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess.

Heat the tablespoon butter in the same skillet over medium heat.

Add the sliced mushrooms, shallots and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Or cook on an indoor grill. *Do not attempt to cook on outdoor grill.

Add the patties and cook until golden and slightly crisp, 4 to 5 minutes per side. Top with your favorite cheese 2 minutes prior to being done, cover with some sort of lid to help melt the cheese.

Transfer the burgers to a plate.

Serve the burgers on the English muffins with mayonnaise and/or mustard, baby arugula and mushrooms shallots mixture.

Tuesday, September 15, 2009

Lunch Catered to Your Doorstep!

Simmer and Sear also offers catered lunches to your doorstep. There will be a new weekly menu uploaded for your company to choose from. We will be offering three new lunch specials every week. You can find the weekly menu by going to the catering services link on my website:
Hope to see you at lunch!
~Chef Anna