"The mushrooms add great texture and taste. Sorry, but there ain't no comparing homemade to frozen burgers. These are in a league of their own," writes Estee Kafra, editor of the magazine Kosher Inspired.
Best Burgers Ever
From Estee Kafra's Cooking Inspired: Bringing Creativity and Passion Back Into the Kitchen, published by Feldheim.
- 2 portobello mushrooms, cleaned
- 1 onion
- 2-1/2 pounds lean ground beef
- 2 large egg whites
- 1 tablespoon ketchup
- 1 teaspoon parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Pulse the mushrooms and onion in the bowl of a food processor fitted with the metal "S" blade until finely chopped. Place all of the remaining ingredients into a large bowl. Add the mushroom mixture. Mix together gently and then gently shape into 6 to 8 patties.
Preheat grill to high or skillet to medium-high. Place the burgers onto the grill or skillet; cook for about 4 minutes per side for medium. Don't overcook them or they will dry out. Let sit for 6-8 minutes before serving.
Makes 6-8 servings.