½ cup red onions, minced
10 oz cream of mushroom soup, (1 can)
8 oz mushrooms of your choice, (2 packages), preferably Swiss browns, creminis, or buttons, sliced, chopped, & divided
1 tsp Worcestershire sauce
1 cup Swiss cheese of your choice , grated, can be emmental, gruyere, lacy Swiss, or baby Swiss
1¼ lb ground beef
1 tbsp MSG, preferably Accent seasoning or any flavor enhancer of your choice
1 tsp garlic salt
1 tsp ground black pepper
2 tbsp olive oil
¼ cup red wine
¼ tsp salt
To serve:
5 Hamburger buns
potato fries, for sides
Heat up oil in a skillet & saute onions until translucent.
Add 1 package or 8 ounce of mushrooms & saute briefly.
Deglaze with red wine & reduce briefly.
Season with salt & pepper and adjust accordingly. Set aside the mushrooms to cool down completely.
Mix the mushroom soup, the remaining 1 package or 8 ounces of mushrooms, and Worcestershire sauce together. Let it simmer on low heat and then set aside.
Preheat your flat griddle & grease it accordingly.
In another mixing bowl, mix the MSG or flavor enhancer, garlic salt, and ground pepper together. Set aside.
Combine the ground beef with the cooled mushrooms & mix until evenly incorporated. Add 1 tablespoon of prepared seasoning mix to taste.
Divide your ground beef into 6 ounces portions & shape these into hamburger patties. You can wrap these patties in thin plastic film to keep its shape.
Grill your patties & season both sides with the seasoning mix.
Toast your hamburger buns onto the griddle.
Place your burger on top of the bottom half of the bun, add 1 tablespoon of the mushroom mixture & cover with the top bun. Repeat for the rest of the patties.
Serve the burger with a side of roughly 1 cup potato fries per serving.
Sugar: 3g
:
Calcium: 174mg
Calories: 799kcal
Carbohydrates: 27g
Cholesterol: 180mg
Fat: 53g
Fiber: 3g
Iron: 8mg
Potassium: 871mg
Protein: 51g
Saturated Fat: 20g
Sodium: 2127mg
Vitamin A: 63IU
Vitamin C: 1mg
