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.
ingredients
Mushrooms
Burgers
directions
Heat the olive oil in a nonstick skillet over medium heat.
Add garlic and cook for one minute.
Add the mushrooms and saute until golden and cooked, about 6 minutes.
Season to taste with salt and pepper and set aside.
Combine ground meats in a large bowl.
Add eggs, cheese, parsley, basil, garlic and salt and pepper.
With your hands, blend the ingredients together.
Add breadcrumbs to mixture.
Slowly add the tomato juice, a bit at a time, until mixture is moist.
Add Worcestershire sauce.
Form into 4 patties.
Heat a grill on medium high.
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.
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.