Hamburgers at home, with portobello mushrooms

November 5, 1:52 PMSF Comfort Food ExaminerDustin Platt

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Hamburgers are probably the most democratic of American food standards, and is an area of culinary art that Chico, aka Velveetaville, has a right to be proud of. While patties might be standard, one often has a choice of buns and how to top them. Whether one prefers sourdough or Kaisar rolls, other ingredients are subject to individual whims. In the burger realm, standards can be personalized unlike any other meal.

Chico's variety of restaurants that "make it your way" reflects this. Madison Bear Garden was acknowledged by Herb Caen, and is renowned for quality and rambunctious style as well as its beer selection and patio.

Burger Hut is also a local icon, featuring a build-your-own-burger-bar long before In-and-Out came to town. Bunz "Thrill of the Grill" came and went, but the aptly named "BIG CHICO BURGER" receives rave reviews. Of course, Big Al's is a Chico original.

Easy to make at home, gourmet burgers can come together in short order. A juicy patty topped with roasted portobellos is hard to beat, especially if it's crammed with gooey gorgonzola or hoppin' pepperjack. Ratios are important to a well balanced burger, but can nevertheless be stacked to skyscraper proportions.

The patty can be as versatile as the toppings. Ground turkey, beef, sausage, and buffalo and any mixture thereof are commonly used. To start,

Mix 2/3 lb of 80/20 ground beef and 1/3 lb italian sausage with

one egg, whisked, 2 cloves garlic, crushed, and 2 tbsp each onion and bell pepper.

Mix 1/2 cup oatmeal with the following seasonings:

1 tbsp each kosher salt, chili powder, fresh oregano, ketchup

1 tsp each black pepper, cumin, garlic powder

1 dash paprika, cayenne, Tabasco, and 2 of worcestershire sauce

Mixture should be tacky, but not gooey. Cornmeal or breadcumbs also make great binders. Form patties in palm of hand between pieces of wax paper, and refrigerate until ready to grill.

The portabellos are rather easy to prepare. Carefully destem, and gently turn in

2 oz olive oil, 1 oz balsamic vinegar, 1 tsp each salt and oregano, and 1/2 tsp black pepper.

Allow to marinate for several hours, and then bake at 350 or grill until edges wilt, 10-15 minutes. These caps can be pre-stuffed with garlic and cheese mixes before topping the burger. Gorgonzola is ideal for this.

Hint: A toasted bun is  prerequisite for the ultimate burger experience.