"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.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.