Recipe by AquaKat
"Yummy burgers that are very simple and quick to prepare and can be topped with just about any kind of cheese. Works very will with a Foreman® grill. Also works well if you want to make the patties and refrigerate them for a few hours before cooking."
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1 (4.5 ounce) can
sliced mushrooms, drained
Great burger but I used fresh mushrooms not canned. Saute the mushrooms with the garlic, cool and mix into the burger. It would hold together without the egg, so I would omit the egg next time.
Excellent! I don't eat bread, so this was perfect. I sautéed fresh mushrooms in olive oil and let them cool before adding them to the mix. I used dehydrated minced garlic instead of fresh this time around, and it was awesome. Even my picky girlfriend approved. Easy. Cooked inside on skillet.
I thought this was okay. It didn't taste bad, just didn't really have any flavor. I used lean beef and mine were very dry, also, so I would not use a lower fat beef. I also broiled them as I do with many grilled recipes in the winter. I thought the egg would help with moisture, but it didn't. It slightly reminded me more of a meatloaf. So, to improve on the flavor I topped them with a bbq ketchup type sauce, and heated them briefly, and it made them taste better. Not a repeat recipe, but it made for a filling dinner tonight anyhow.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Mushroom Burgers
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 176
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