Tuxedo Mushroom Burgers
4 to 6 servings
Turn an ordinary hamburger into an epicurean delight.
- 8 ounces fresh mushrooms, sliced
- 1 tablespoon butter or margarine
- 2 cloves garlic, pressed
- 2 teaspoons oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 pounds ground beef
- Sour cream, optional, for serving
- Mustard, optional, for serving
Preheat a grill or broiler.
In a skillet, saute the mushrooms in butter with the garlic, 1 teaspoon of the oregano, and the salt and pepper until just tender. Remove from heat; stir in the Parmesan cheese. Keep warm.
Season the beef with the remaining teaspoon oregano and salt and pepper. Form into 4 or 6 equal balls. Make a large depression in each; fill the cavities with half of the sauteed mushrooms, dividing equally. Mold the beef up around the mushrooms to enclose; press gently to form patties.
Broil or grill to desired doneness. Top with the remaining sauteed mushrooms. Serve with sour cream or mustard, as desired.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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