Here's another version of the Burgers with Mushroom Gravy recipe from a few months ago. I served them with a salad of lettuce, carrots and cucumbers with store bought blue cheese dressing or garlic ranch dressing.
- 350 grams lean ground pork
- 350 grams lean ground beef
- 1 onion, peeled and diced
- 1 egg
- a spoonful of McCormick Whole Basil
- a spoonful of McCormick Italian Seasoning
- a spoonful of McCormick Crushed Red Pepper
- a spoonful of iodized salt
- a spoonful of soy sauce
- 2 spoonfuls of Lea and Perrins Worcestershire Sauce
- 6 spoonfuls of flour
- vegetable oil
- 1 400 gram can Jolly whole champignon mushrooms, sliced thinly, liquid reserved
- 2 packs McCormick Mushroom Gravy seasoning
- 1 cup hot water
What I did
- combined the beef, pork and onions in a large mixing bowl
- in another bowl, mixed together the egg, basil, italian seasoning, crushed pepper, salt, soy sauce and Worcestershire sauce then mixed it in with the meat about 2 spoonfuls at a time
- added the flour part by part
- formed the mixture into balls and flattened them into patties then stored them in the freezer for around 30 minutes
- fried the burger patties by batches in a little vegetable oil then set them aside
- stir fried the mushrooms in the same pan
- diluted the mushroom gravy seasoning in hot water then added the liquid from the canned mushrooms and poured it over the mushrooms
- once the sauce thickened, returned all the burgers into the pan and coated them with the gravy
I need to research on a way to make my burgers firmer. I had to be very gentle while mixing them into the gravy. The burgers were moist and soft. I loved how they were soaked up in the gravy even if it wasn't such a pretty sight.
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