There aint no comparing homemade to frozen store bought burgers. These are in a league of their own. The mushrooms add great texture and taste.
- beef - 2 1/2 lbs (1 kilo) good quality, fresh, lean ground
- portabella mushrooms - 2 , cleaned
- onion - 1 medium
- egg whites - 2
- ground parsley flakes - 1 tsp
- black pepper - 1/2 tsp freshly ground
- salt - 1/4 tsp
- ketchup - 1 Tbsp
- garlic powder - 1/2 tsp
Pulse the mushrooms and onion in a food processor to chop them finely. Â Place all ingredients into a large bowl and mix - just until the ingredients are combined. Â Press meat gently into 6-8 patties.
Heat grill to high and cook for about 4 minutes on each side for medium-done burgers. Â Don't overcook them or they will dry out. Â Let sit for several minutes before eating.
Note: Do not move the burgers while they are on the grill until they are ready to be flipped. Â It's best to leave them in one place to cook evenly.
This recipe originally appeared in Mishpacha Magazine.
Food Preparation for picture by Chanie Nayman
Food and Prop Styling by Amit Farber
Photography by Daniel Lailah