Mushroom Burgers

Did I ever get raves about this recipe. I wasn't sure when DH was going to be home from work, so it was really convenient to defrost my burger (I used venison) and make it up ahead. As soon as he arrived, I made my patties and cooked them in our George-Foreman copycat grill. They were easy after a busy day and a huge hit as an added bonus! Thank you for sharing this recipe Inez!!!

How can a recipe like this – so simple to make and SO delicious – sit here for two and a half years without another review? Well, I know why: because Zaar is just so jam-packed with so many wonderful recipes. I was sufficiently confident of my plans for this recipe that I quadrupled it so I’d have lots to put in the freezer, but I sampled a couple at the time I made them! Wonderfully flavoursome! I’m really not good at following recipes exactly, so I made a few changes; NO reflection on the recipe itself, but rather on my need to vary recipes to satisfy my own culinary whims. I used fresh mushrooms, about 500g to the 2 kilos of top quality ground beef. I finely minced half the mushrooms in a mini-processor; and the other half I finely chopped. And as well as the onions, I added about 8 cloves of garlic, some finely chopped, some finely minced. I really am a garlic-fiend: if there’s a chance to add some garlic or to increase the garlic, I add it or increase the quantity. And I added three drops of liquid smoke. I’ve only just acquired my bottle of liquid smoke so I’m keen to add it wherever I think I can get away with it. Thank you MizzNezz for a truly delicious burger recipe, albeit a bit tampered with!