Mushroom-Bacon Stuffing Patties
- 3 tablespoons butter
- ½ small onion, diced
- 1 cup cremini mushrooms, diced
- 1 clove garlic, minced
- 1 tablespoon cannabutter
- 1 6-ounce box stuffing mix
- ½ cup cooked bacon, crumbled
- 1 egg
- ¼ cup parsley, chopped
- 3 tablespoons vegetable oil
Eggs, your way
In a medium-large pot, add the butter, allow it to melt and saute the onion until translucent over medium heat, about 5 minutes. Increase heat, add the mushrooms and saute until browned, about 7 minutes. Add the garlic and cook 1 minute more. Add 1½ cups water and bring to a boil. Add cannabutter, boxed mix and stir to combine. Remove from the heat, cover and let stand for 5 minutes.
Cool and refrigerate the stuffing mixture up to four days ahead of time if making the patties later.
To make patties, transfer stuffing to a large mixing bowl. Using your hands, add bacon and break up large pieces of stuffing.
Whisk together egg and parsley and stir into stuffing. Mix well and form 6 patties, like burgers, rounding out edges so that each patty is uniform along the edges.
Heat vegetable oil in a large cast iron skillet over medium heat. Add patties but do not flip until crispy, browned and cooked through.
Serve with sunny-side-up or over-easy eggs. Makes 6 patties, each about 7 mg THC based on a 20 percent strain.