S loves to grill but for the longest time ever, we were under a "it will start to rain every time you want to grill" curse (aka living in the Midwest). Poor S, we would make plans to barbecue something only to find that it started raining or snowing and we had no cover for our grill. Now that summer has finally rolled around we can grill in peace, knowing that this party of two is not just about to get rained on.
The 4th of July may have just passed, but don't put away the grill just yet! This week, I have a recipe for the best beef and mushroom burgers you will ever have. These burgers are so moist, because of the mushrooms, and so simple and easy to make. Serve them with provolone or swiss cheese, lettuce, pickles, tomatoes, mayo, and ketchup and you've got yourself one amazing mushroom burger.
Question for you all: what fillings do you like in your burger?
Note: I pan fried my burgers this time around (you guessed it, it was raining out), but grilling would be just as perfect, 5-8 min per side, depending on the thickness of your patties and heat of the grill.
(makes 6-8 patties)
(A lot of not pictured ingredients)
1 pound ground beef
8 oz mushrooms, chopped
2 teaspoons Worcestershire sauce
1 medium onion, chopped
1 clove of garlic, minced
2 tbsp olive oil
salt and pepper to taste
burger toppings: (optional)
Heat the olive oil in a medium sized pan. Then sauté the onions till they are soft and translucent.
Add the mushrooms and sauté them on medium heat until they are wilted; then cook them on high heat just until the juices dry up. A pinch of salt at this stage will speed up the process.
In a large bowl, combine all of the burger patty ingredients with clean hands.
Once the mixture has cooled down, form 6-8 patties. Cook them on a grill or stove top on medium heat for 5-7 minutes on each side. When there is only a minute left till they are completely done, add the cheese on top and cover the pan.
Serve in buns with all your favorite toppings. Enjoy!