This recipe is a retake on a classic mushroom burgers and full of spicy goodness. I paired these with fresh corn on the cob and baked yukon gold potatoes, but you can pair it with whatever strikes your fancy.
1 lb quality ground sirloin
4 small portabella mushrooms
2 slices colby jack cheese
2 whole grain buns
1/3rd cup worcester sauce
2 tbsp steak sauce
2 tsp minced garlic
2 tsp Cavender’s Seasoning**
Several Heavy grinds of black pepper
Mix your marinade together, add meat, chop and stir to incorporate with a spoon. This is meant to be an instant marinade, but putting it in the fridge for half an hour before making this always helps to seal the flavors.
Chop mushrooms and incorporate them into the meat. If you have a problem getting the mushrooms to stick to your mixture, add more worcester sauce to wet the meat.
Bake on 350 for 5-10 minutes each side. This recipe makes two large 1/2 lb burgers, it can easily be divided into four burgers. Dress the burgers the way you prefer, but this was particularly spicy (spiced, not spicy as in hot) so try them before adding any more spices. I added mayo, but to me it really needed a nice ripe tomato slice to finish it off. I cannot wait for my tomatoes to come in!
**Cavender’s seasoning is a greek season mix containing: salt, black pepper, corn startch, garlic, monosodium glutimate, oregano, corn soy protein, sugar, onion powder, parsley, and five other spices. It’s my go to spice, not just for ethnic foods, but literally everything you would normally add salt and/or pepper too can benefit from Cavendar’s, from pizza to meats to veggies.