Pub Burger with Mushrooms and Kalamata Olives with New England Baked Beans

I saw Sara Moulton on Rachel Ray today, and she was making her DET Burger that she use to make when she worked in an Ann Arbor, Michigan pub. One of the best burgers I have ever have had.The baked beans went so perfect with the hamburger - nothing like New England Baked Beans.

Ingredients:

3 tablespoons olive oil

2 medium onion, sliced (about 2 cup)

1lb mushrooms sliced

Kosher salt and freshly ground black pepper

One 7-ounce can sliced, green chiles or  (if you like a little heat use jalapeno pepper, drained)

1/3 cup pitted kalamata olives, sliced

1 1/2 pounds ground beef sirloin or round

6 ounces pepper jack cheese, cut into 4 slices

1/3 cup beer (your favorite)

4 hamburger buns, split and toasted

Directions:

Heat 2 tablespoons of the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium high; add the mushrooms and cook, stirring, until the mushrooms have browned and the liquid they release has evaporated, 4 to 5 minutes. Season the mushroom mixture with salt and pepper to taste and transfer it to a bowl; add the jalapeno peppers and olives and set aside. Wipe out the skillet.

Gently shape the beef into four 4-inch burgers; season with salt and pepper. Heat the remaining tablespoon of oil in the skillet over high heat until hot. Reduce the heat to medium-high, add the burgers, and cook 3 minutes. Turn the burgers and cook 2 minutes. Top each with a quarter of the jalapeno pepper mixture and a slice of cheese. Add the beer to the skillet; cover and steam until the cheese has melted, about 3 minutes.

Crockpot New England Baked Beans

These baked beans with molasses and other ingredients give you the true taste of New England Baked Beans.

Note: Start these beans the night before.

Ingredients:

1 pound dry navy or dry great northern beans

1/2 teaspoon salt

1/4 pound salt pork, diced (I used bacon)

1 cup chopped onion

1/2 cup molasses

1/3 cup packed brown sugar

1 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon pepper

Preparation:

The night before: Rinse beans and pick over. In a saucepan bring beans and 8 cups water to boil: reduce heat.

Simmer, cover 1 ½ hours. Pour beans and liquid into a bowl; cover. Refrigerator overnight. Drain beans, reserving 1 cup liquid; place in Crock Pot. Add 1 cup reserved liquid.
Stir in remaining ingredients. Cover and cook on low for 12 to 14 hours or until beans are tender. Stir before serving.