Recipe For A Long Lazy Weekend

A Perfect Holiday 'Burger No Bun'

(CBS)  What could be better than a burger for a Memorial Day feast? How about a bun-less burger with three great toppings, served with a summer corn soup and a peppery melon salad?

Steak chef David Walzog knows how to grill a burger, to say the least. The executive chef at the SW Steakhouse at the Wynn Las Vegas Hotel, Walzog has run the kitchens of many well-known steakhouses, specializing in Southwestern and Western fare. He developed Michael Jordan's Steak House brand steak sauce and steak rub, as well as a line of Southwestern sauces and salad dressings.

Walzog is the author of "The New American Steakhouse Cookbook," published in 2005.

He prepared a holiday weekend meal for six on a special budget of $60 for The Saturday Early Show's Chef on a Shoestring segment. On the menu:

Summer Corn Soup with Aromatic Vegetables and Crisp Tortillas
Mini Burgers with a Trio of Toppings
Melon Salad with a Black Pepper Syrup

FOOD FACTS
Stilton Cheese: A delicious blue cheese first sold in the town of Stilton in England. The texture is rich and creamy but slightly crumbly.

Mushroom Duxelle (deu-SEHL): A mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste.

Sirloin: A cut of beef typically reserved for steaks or roasts, but purchased ground it's perfect for burgers and has less fat than ground chuck.

Lavender Honey: Made from nectar that bees collect from lavender flowers.