BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Veg Out: Featuring Mushrooms

Posted by The Buzz | March 12, 2015

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These are not your typical burgers. Originally featured in our Cooking Buzz column in October 2014, this recipe from The Houston Junior League Cookbook (1968) is still delicious today. The burger patties are enjoyed on toasted English muffins with sautéed mushrooms.

You can also sauté mushrooms as an easy and quick side dish to any meal. Just use a little olive oil, salt and pepper.

Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.

$10 Hamburgers

From The Houston Junior League Cookbook (1968)

Ingredients:

8 ounces fresh mushrooms, sliced
2 tablespoons vermouth
¼ cup unsalted butter
½ cup teaspoon garlic salt
1 pound ground round beef
1 green bell pepper, seeded and diced
1 small white onion, diced
¼ cup half and half
salt
fresh ground pepper
4 slices cheese (provolone, Jarlsberg, Swiss or Brie)
4 English muffins, split and toasted
Dijon mustard

Recipe directions:

Combine mushrooms, vermouth, butter and garlic salt in a saucepan. Sauté until mushrooms are soft. Set aside.

Combine beef, bell pepper, onion, and half and half. Season with salt and pepper. Mix thoroughly. Form four patties from meat mixture. Cook patties on grill or on stove in skillet. During the last few minutes of cooking, place cheese slices on patties, cover, and allow cheese to melt.

Assemble hamburgers by spreading English muffins with Dijon mustard. Add meat and a spoonful of sautéed mushrooms. Serves 4.

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