My husband and I only meant to barbeque hamburgers today, but instead we whipped up an array of culinary largesse. Celebrating the “fourth” a day late, our intention was to prepare a dish from Bon Appetit Magazine (Cheeseburgers with Charred Green Chilies & Onions); and while we used parts of the recipe we also kicked in platefuls of barbequed kielbasa, Eckrich frankfurters and rib-eye steak.

 

The cheeseburger recipe from Bon Appetit called for grilled onions and poblano chiles; we fixed up the onions but left out the chiles. I also mixed together the mayo sauce from the recipe, which we used to spread on the hamburger buns and atop cheese slices:

Mayo-Barbeque Sauce

½ C mayonnaise

½ C prepared barbeque sauce

 

Mix the ingredients together well, using a whisk to remove any lumps of mayo. Let the sauce stand covered at room temperature for about thirty minutes before using, and refrigerate any unused portions.

Pretty simple, aye? The sauce had a zing from the barbeque sauce, and a mellow creaminess from the mayonnaise. My husband grilled the hamburgers the way he always does: medium-sized patties with a bit of salt and pepper added for seasoning. I also set out a small bowl of sliced mushrooms and a platter of cheeses (American, Swiss and provolone). We proceeded to have ourselves quite a feast.

 

But my husband wasn’t finished – he also barbequed large portions of kielbasa, frankfurters and steak. We have enough food left over for a week, which thankfully also frees me from extended duty in the kitchen.