Meatball spice, originally used with pork.
Combine all ingredients and measure out needed
quantity. 1 part Dried Basil, 1 part
Dried Oregano, 1/8 part red pepper flake, 1/4
part black pepper, 1 part ground fennel,
1 part smoked paprika, 1 part granulated
garlic, 1/4 part onion powder
In a medium sized mixing bowl, combine ground beef, shallot, egg,
panko, half and half, meatball spic, salt and mushrooms .
Using your hands, mix well and form 3 equal
patties, about five inches and about 4.5 ounces
each, making slightly thinner in the center for
even cooking.
Place a large sauté pan over medium- high heat.
Add room temperature patties and sear until bottom is browned
and hot juices start to rise through the top,
about 3 minutes. Flip patties, and cook 2-3
minutes more, or to desired wellness. Flip a
second time and place one slice of cheese onto
each burger and melt. Flipping the meat for
the second time allows the cheese to melt more
quickly.
While burgers cook, heat or toast buns as
desired. Place 1 bun on each plate. Assemble
burgers with buns, patties, lettuce as desired.
Serve with condiments.
Note, the first time I made these ahead of time
and stored covered in the refrigerator for a few
hours. Let come to room temperature before
cooking.
Serving
Suggestions
Wilted spinach salad with bacon vinagarette
Originally Submitted
3/27/2018
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