Dinner Tonight: Best Burgers Ever

Mushrooms, onions provide both texture, taste

3/31/2014

"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.