Monday, April 2, 2012

Burgers with Mushrooms and Gravy


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.


What I used
  • 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.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...