The Fiesta Burger Murder (A Burger Bar Mystery Book 1)

by Rosie A. Point

“Grizzy,” I whispered, and pitched onto my knees. The booth was empty and Grizzy stood beside it, Arthur Cotton’s arm wrapped around her shoulders, her head resting against his chest.

  The sight should’ve brought a smile, but I couldn’t relax. This wasn’t over yet. This was far from over. George Brighton glared at me over his shoulder, hands behind his back now, bound by cuffs.

  That stare would haunt me the rest of my stay in Sleepy Creek.

  Chapter 23

  George Brighton’s spider tattoo had extirpated any chance I’d had of leaving Sleepy Creek with my reputation intact. It had to mean he was a Somerville Spider, and I couldn’t let that go. Not through the statement which Liam had taken, kind-eyed and concerned, nor through the long silent drive home in the back of Arthur Cotton’s police car.

  It was over. Paul’s murderer had been caught and would be placed behind bars. Detective Balle had hinted that they’d been onto him before the showdown in the Burger Bar, and I believed him.

  The letter I’d handed over had likely pointed them in the right direction, and they had access to information and files I didn’t.

  Arthur paraded us into the kitchen, clucking in the perfect imitation of a mother hen. I didn’t doubt all of the concern was for Griselda – the real savior of the hour. She’d hit the panic button under the counter when she’d fake stumbled in the restaurant.

  I set about making us a pot of coffee while she saw Cotton out and assured him for the millionth time that we were all right. Curly Fries entered the kitchen and let off a terrific meow. I jumped. “You trying to give me a heart attack?”

  “Don’t blame the cutie kitty,” Grizzy said, and bustled in. “She must be starving. I usually give her a nighttime top up before bed.”

  It was already past 12 am. Statements had taken ages and Detective Cotton had gotten side-tracked several times during mine – he’d been worried that the medics at the scene would hurt Griselda more than help her.

  “Well,” I said, after a second, and clicked the switch on the coffee machine. “That was a fun night.”

  “It all happened so fast.” Grizzy poured kibbled into Curly’s bowl. “I think I’m still in shock.”

  “Don’t say that too loud. Arthur might hear you and sprint back.”

  Griselda blushed. “He was so sweet. He was worried about me.”

  “I hadn’t noticed it. I mean, it wasn’t obvious at all apart from every second word he breathed was your name.”

  “Stop,” Griz said, and drew the word out. “He was nice. And he hinted that he wanted to talk to me tomorrow. I don’t know what he wants, but it’s got me all nervous.”

  “That’s got you all nervous,” I said. “Never mind the fact we almost died tonight.”

  “Don’t remind me.” Griselda put the bag of kibble back in the cupboard at the top, in case Curly Fries got any wise ideas, then sat down at the table and rubbed her eyes. “Wow, that was intense.”

  “You can say that again.”

  “Wow, that was –”

  “Lame.” I cuffed her on the shoulder. “And I think we both know exactly what Arthur’s going to ask you.”

  “We do?” Grizzy didn’t turn around.

  She had to know he wanted to ask her out. If anything would spur the man on it had to be a near death experience for Griz.

  “He’s obviously going to ask you on a date,” I said. “And I’ve got to say, I’ll breathe a sigh of relief when he does. I think it’s been a long time coming. That’s the rumor in the restaurant.”

  Griselda dropped her hands. “What rumor?”

  A knock saved me from answering. I left for the entrance hall.

  “What rumor?” Grizzy called after me.

  The knock came again, followed by two hushed voices on the other side.

  “They’re definitely home,” a woman said.

  “Yeah, you don’t say. The lights are on. Then why aren’t they answering?” Another woman replied.

  “The poor dears are terrified after what happened. We should let them know they’re safe.”

  “Well, yeah, that’s what we’re trying to do right –”

  I unlocked the door and opened it on Sleepy Creek’s terrible twins. Virginia and Missi stood side-by-side, both outfitted in their pajamas – two robes, one lilac and the other baby blue, tied at the waist.

  “Took you long enough,” Missi said, and trudged past me.

  “Sorry, dear, we don’t mean to be rude. We were worried about you ladies. We heard about George Brighton and the arrest.” Virginia patted my forearm and followed her sister into the house. “Griselda, dear?”

  “She’s in the kitchen,” Missi yelled back. “Where else would she be?”

  I locked up again, then followed the duo into the kitchen. They’d already taken up seats at the table.

  “Are you two all right?” Missi asked, gruffly. “We thought we’d lost you for a second there.”

  “I’m touched,” I said. “You care what happens to us.”

  “Of course I care,” Missi replied. “Where else would I get my malt shakes if Grizzy’s Burger Bar went under?”

  “She’s joking, of course. We’re utterly relieved you’re all right.” Virginia stroked the back of Griselda’s hand. “Are you shaken up, dear?”

  “No, I’m fine. We’re both fine,” Griz said. “But I am starving.”

  “I don’t think takeout is an option at this time of night.”

  “Takeout, pah,” Missi said, and rolled up the sleeves of her lilac robe. “I’ll whip us up a delicious treat in no time. Let me see what’s in the fridge.” She rose and crossed to the silver monster in the corner, opened it, then practically disappeared inside.

  Virginia tut-tutted. “I can’t believe it was that George. He’s always been a bit of a question mark, but to do this –”

  “Wait, always been? He’s been in town longer than a week?”

  “Oh, yes,” Virginia said. “Yes, he was born in Sleepy Creek. I believe he left a few years back but returned about a month ago.”

  “Where did he work?” I asked.

  “At the old station,” Virginia said.

  “The train tracks,” I whispered. “Of course.” But the knowledge didn’t get me any closer to the truth about my mother’s case. Hopefully, George would talk in the interrogation room and give the cops a lead. I was doubtful, though. He hadn’t let anything slip in front of me.

  “Any idea why he did it?” Virginia asked.

  Griz and I exchanged a glance. Did I want these two women to know about my mother and the Somerville Spiders? Would it endanger them if they knew? Griz gave a tiny shake of her head. I couldn’t help agree with the sentiment.

  Virginia and Missi were sweet. They didn’t deserve the drama that went with what’d passed this week. “Not a clue,” Griz said, at last.

  “What about you?” Virginia asked.

  “Don’t know and don’t want to know. I’m done sticking my nose where it doesn’t belong.” Lies, all lies.

  Virginia hummed under her breath – and if I wasn’t mistaken she was a little… disappointed. But that couldn’t be right, could it?

  “Oh, wonderful, you have chicken fillets,” Missi said, and saved me from having to lie, outright. “How about fajitas?”

  “Sounds like heaven to me,” Griselda said.

  I tuned out the unease which’d taken up residence in my gut and focused on the moment. A week had passed since I’d arrived in Sleepy Creek and I’d already picked up two new, albeit reluctant, friends. This place felt like home again.

  The case of the loopy dead man had been solved. My mother’s hadn’t been. And I’d learned a valuable lesson: try as I might, I couldn’t avoid the past. It’d caught up with me.

  For now, I could sit back, relax and enjoy this moment in Griselda’s kitchen, teasing Griz about Arthur Cotton and joking about Curly Fries’ unbelievable appetite.

  Tomorrow was another day. What would it bring?

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  The Recipes

  The Mexican Fiesta Burger Recipe

  Ingredients:

  For the Burger Patty:

  •2 pounds minced beef – extra lean if you’re calorie conscious

  •½ small red onion, grated

  •1 teaspoon crushed garlic

  •1 teaspoon ground cumin

  •1 egg

  •¼ cup bread crumbs (some extra in case the mixture is too wet)

  •Olive oil

  For the Relish:

  •½ cup tinned cherry tomatoes

  •Olive oil

  •One chili finely diced (seeds in for the brave)

  •1 teaspoon of cumin

  •1 teaspoon crushed garlic

  •The juice of ½ a lemon

  •½ a teaspoon of sugar

  •Salt to taste

  For the Rest:

  •4 soft burger buns

  •Butter for spreading

  •1 tomato sliced

  •4 slices of cheese (Maasdam recommended if available. Cheddar will do)

  •Crisp lettuce leaves

  •½ sweet red onion, sliced evenly

  •Four slices crispy bacon – if desired

  Method:

  Place the minced beef in a glass bowl and add the grated onion, garlic, and cumin. Mix it up until even.

  Crack the egg and add it to the meat, mix, then combine the bread crumbs by increments, stopping to check the consistency of the meat – if it’s too wet, add more breadcrumbs.

  Split the meat mixture into four even portions. Roll into balls, then flatten and place on a greased tray to one side.

  While the meat rests, place a saucepan on the stove top. Heat first, then sluice in olive oil and immediately add the garlic, cumin, and chili.

  Cook until tender, only a minute or so, then add the tinned cherry tomatoes. Stir through and allow to simmer.

  Add the lemon juice and sugar. Taste and adjust flavors accordingly by balancing with salt. Reduce the heat to the lowest setting and keep the saucepan uncovered.

  Place a skillet ( a nonstick pan will work too) on another stove plate and heat until sizzling hot.

  Splash in the oil. Careful!

  Grill your four burger patties. Do not cover. Flip after two to three minutes, depending on how well you like them done.

  While the burgers cook, prepare ‘the rest.’

  Cut and butter your soft buns. Assemble your burgers by layering the lettuce, and the tomato. Once the patties are cooked, place one on each bun, top with the sliced cheese, then add the pickles and onion.

  Finish off with a few spoons of the sinfully zippy relish.

  And enjoy!

  Serves 2-4 depending on how hungry you are!

  Note for weight watchers: You can do without the olive oil and replace with a cooking spray or alternative. You’ll have to use the non-stick pan or outdoor grill in that case.

  Grizzy’s Go-To Omelet

  Ingredients:

  •2 large eggs

  •Olive oil or coconut oil

  •2 ounces button mushrooms

  •1 tablespoon soy sauce (Sawyer, ha-ha)

  •1 cup water

  •2 ham slices (from your local deli)

  •1 slice of cheddar cheese or ¼ cup grated cheddar cheese

  •Salt and pepper to taste

  Method:

  Crack the eggs into a mixing bowl and whisk until evenly mixed.

  Slice the button mushrooms up, place them in a small bowl, add the soy sauce, then add the cup of water.

  Place the mushrooms in the microwave and cook for two minutes on high. Remove with care thereafter – the bowl will be hot!

  Drain the mushrooms.

  Slice up the ham into thin strips.

  Heat up a non-stick pan on the stove. Add in oil once hot.

  Pour the eggs into the pan. Use your spatula and draw the egg away from the sides of the pan. Allow the egg mixture to rush in and fill those gaps – tilt the pan to encourage it if necessary.

  As the egg starts to cook, place your cheese, ham, and mushrooms on the left half of the omelet.

  Allow to cook until you’re able to flip the right half of the omelet onto the left.

  Wait for the cheese to melt, then remove from the heat and serve with salt and pepper to taste.

  Serves: 1 - but you can double up on the ingredients and make for 2.

  The Super Cheesy Quesadilla

  Ingredients:

  •Four tortillas (bought pre-made from the store)

  •2 cups of white cheddar cheese

  •10 Kalamata Olives, sliced in half, pips removed

  •Leftover Spicy Jalapeno Relish (or make your own above in the Burger Recipe)

  •Rocket leaves and chopped tomato for garnish

  Method:

  Spray cooking spray on a tray and lay two of the tortillas side by side – no overlap, please.

  Heat your oven to 350˚F.

  While the oven heats up, grate up your white cheddar cheese and sprinkle a cup over each tortilla. Leave the edges clear.

  Place 5 olives on each open quesadilla.

  Once the oven is hot, slide the tray inside and watch your quesadillas. Wait for the cheese to bubble, then quickly remove and layer a tortilla on top of each cheesy half.

  Press down gently so that the cheese sticks, then place in the oven.

  Bake until crisp.

  Remove and leave to cool, then slice into quarters.

  Garnish with rocket leaves and chopped tomatoes.

  Serve with the Spicy Jalapeno Relish from your first recipe!

  Enjoy!

  Serves 2 – four slices per person!