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Double Mushroom Burgers
2 LBS ground beef
1/2 LB mushrooms, sliced thin
Swiss, Mozzarella or Provolone cheese, sliced
1/2 onion, sliced thin
Salt & black pepper to taste
1/2 tsp. garlic powder
1 egg, beaten
1/4 C breadcrumbs (use more if needed)
In a large bowl, combine the hamburger, salt, black pepper and garlic powder. Add the beaten egg; mix into the meat mixture with hands. Add breadcrumbs until the meat is no longer sticky. Shape hamburger patties, forming them to about 1/2" thick. Lay patties flat on a cutting board; push into middle of each patty, making a slight indent. Arrange sliced mushroom, cheese and onion into the indent, pushing farther in. (Do not push all the way through to avoid creating holes). Place another patty on top, making edges as even as possible. Pinch edges carefully, sealing the two patties together with the mushrooms, cheese and onions inside.
Either fry, broil or grill the patties until the meat is no longer pink.
Substitution: To make sealing the double burgers easier, purchase frozen, pre-shaped patties from the grocery store. Allow to thaw before assembling.
Suggestions: Serve on a hamburger bun with lettuce and tomato, or serve with Shenanchie's Potato Salad (as pictured above).
*Double Mushroom Burger & potato salad image (C) Shenanchie.
Double Mushroom Burgers recipe featured in the Food Fare Cookbook and Mushroom Mélange.
I've made no secret about the fact that I've been married multiple times. Rather than cling to bad memories, I prefer to recall the positive aspects of each go-around - most of which have to do with culinary events. My second husband had an eccentric but wealthy uncle named Bud, who invited us over to his home for outdoor barbeques on more than one occasion. During one of these excursions, sometime in 1993, he prepared his "famous" mushroom burgers for the grill. I watched with avid interest, of course, and thought the process to be quite simple. Over the years I've refined the recipe a tad, adding different cheeses and often substituting hand-shaped patties with the store-bought frozen variety. Using the pre-shaped patties, which are uniform in size, allows for easier preparation. The edges of the patties also seal better - when employing the "pinching" method - as opposed to working with hand-shaped hamburgers.
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