I gave my burger an Italian twist by adding lots of pecorino cheese and Italian herbs to the hamburger mixture and piling on the sauteed mushrooms and garlic. Adding tomato juice to the meat mixture helps to keep it moist during cooking. Yield is 8 servings.
Directions for: The CC Burger
Ingredients
Mushrooms1 Tbsp olive oil
1 clove garlic, minced
lb(s) mixed mushrooms such as shiitakes, cremini and button, wipe clean and sliced (125 grams)
Coarse salt and freshly cracked black pepper
Burgerslb(s) ground beef
lb(s) ground veal
1 large egg
cup grated pecorino cheese
cup chopped fresh parsley
cup chopped fresh basil
1 clove garlic, minced
Coarse salt and freshly cracked black pepper
6 Tbsp fresh breadcrumbs
cup tomato juice
1 Tbsp Worcestershire sauce
AssemblyDirections
Mushrooms1. Heat the olive oil in a nonstick skillet over medium heat.
2. Add garlic and cook for one minute.
3. Add the mushrooms and saute until golden and cooked, about 6 minutes.
4. Season to taste with salt and pepper and set aside.
Burgers1. Combine ground meats in a large bowl.
2. Add eggs, cheese, parsley, basil, garlic and salt and pepper.
3. With your hands, blend the ingredients together.
4. Add breadcrumbs to mixture.
5. Slowly add the tomato juice, a bit at a time, until mixture is moist.
6. Add Worcestershire sauce.
7. Form into 4 patties.
8. Heat a grill on medium high.
9. Cook the burgers until charred on the outside and just cooked through, about 6 to 7 minutes per side, melting a slice of gouda on each during the last 2 minutes of cooking.
Assembly1. Serve the patties on the toasted buns topped with the mushrooms, the onion slices, the tomato slices, and your choice of condiments on the side.
See more: Barbeque, Beef, Summer, Cheese, Main, Italian, Grill, Mushrooms, BBQ