Name: A Doozie of a Floozie Burger
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1/3 cup sweet onions or 1/3 cup vidalia onion, is best; 1/3 cup dill pickle; 1/2-1 cup mayonnaise; 2 cups finely chopped lettuce; 2 lbs ground beef; 2 teaspoons cajun seasoning; 1 teaspoon pepper; 8 slices tomatoes; 8 ounces sliced mushrooms, sauteed in; butter; 8 slices cheese; 8 fried eggs (One for each burger); 4 -8 hamburger buns (if you're a floozie, you only need 4)

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Recipe by Auntie Jan

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A Doozie of a Floozie Burger created by Michelle Berteig

A burger to tempt your senses--from clear down south--you never had it so good! One taste of our burger and you're going to declare yourself an Honorary Floozie. The ultimate open-faced burger, but don't hesitate to put your top bun on if you're feeling a little shy (we didn't get the nickname Floozie for nuthin' ya know!).

Ready In:: 50mins
Serves:
Units:

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ingredients

¹⁄₃ cup sweet onions or 1/3 cup vidalia onion, is best
¹⁄₃ cup dill pickle
¹⁄₂ - 1 cup mayonnaise
2 cups finely chopped lettuce
2 lbs ground beef
2 teaspoons cajun seasoning
1 teaspoon pepper
8 slices tomatoes
8 ounces sliced mushrooms, sauteed in
butter
8 slices cheese
8 fried eggs (One for each burger)
4 -8 hamburger buns (if you're a floozie, you only need 4)

directions

Mix together your sweet onion, dill pickle, mayonnaise and finely chopped lettuce and set aside (In Amy's words, "you want the ingredients to marry").
Fry your eggs until no longer runny and set aside. (Very Important Ingredient) You do want the whole Floozie Experience don't you?.
Mix together your ground beef, cajun seasoning and pepper, forming into 8 burgers.
Fry your burgers until they are no longer pink inside. Set aside and place a slice of tomato on top.
Saute your mushrooms in butter and portion out onto your burgers and immediately top with cheese and your Fried Egg.
Top with the slaw toppings (*in memory of Amy*) then declare yourself a Floozie – Remember, this is a topless…ummm…open faced burger. I ask you -- would a Floozie want it any other way?.
We can't help it if you want your extra bun on top, but take it from us, its a whole lot more fun without.

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RECIPE MADE WITH LOVE BY

@Auntie Jan

Contributor

@Auntie Jan

Contributor

"A burger to tempt your senses--from clear down south--you never had it so good! One taste of our burger and you're going to declare yourself an Honorary Floozie. The ultimate open-faced burger, but don't hesitate to put your top bun on if you're feeling a little shy (we didn't get the nickname Floozie for nuthin' ya know!)."

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question by Virg F.

5/28/2020

What kind of “slaw” are you talking about? How do you make it?

Replies 1
review by Darjan4055

5/22/2013

Auntie Jan, this is THE MOST FUN recipe I have EVER read on ANY recipe sites, you truly had me laughing out loud. :) I AM going to try this soon, it sounds delicious...will report back then, and pray I can report that I to am a Floozie. lol :) Hugs from Tasmania.

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review by MissHeather

9/21/2011

Made recipe as written... excellent! Have fork and knife ready and enjoy!

1

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review by Me In My Pantry

4/29/2009

Left out the egg, but the rest of the burger was awesome! I used Tony Chachere's seasoning in the green container. WOW!

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review by RepoGuysWife

7/18/2008

These were great!!! And different. We grilled the burgers instead of frying. I wasn't shy with the cajun spice since we like it spicy and we used Cheddar for the cheese. The slaw is what put these over the top for us. I had the fried egg, but my boys just couldn't do it. As another reviewer said they were messy but good, cuz messy = yummy in our house. We are definately Floozies in our house now!!!!!

1

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