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Less meat, but still delicious. There is no compromise on flavor with these juicy burgers.
2 cups mushrooms, sliced and sauteed
1 pound lean ground meat
2 eggs, beaten
1/2 cup Gefen Panko Crumbs ( or use gluten free panko, if needed)
2 tablespoons Italian parsley, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Pereg Garlic Powder
Tonnelli Avocado Oil, as needed
In a large bowl, place ground meat.
In the bowl of a food processor, pulse sauteed mushrooms until chunky. Add mushrooms, eggs, crumbs, parsley, salt, pepper, and garlic powder to the meat. Fold together until combined (do not overmix).
To pan sauté: Heat a large frying pan with two tablespoons avocado oil. Form patties and sauté for five minutes on each side, until cooked through.
To cook in the oven: Preheat oven to 350 degrees Fahrenheit. In a baking pan, rub a small amount of oil on the bottom. Form patties and place in the pan. Cook for 15 minutes on each side until cooked through.
Photo by Heather Winters
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This way so easy and delicious. I made these for supper and it was a total winner. I baked it and served it with lettuce and ceasar dressing, was way better than regular burgers. I also used the hand blender instead of taking out the food proccesor.