Spinach Mushroom Burger

Last night was a good example of conserving energy. My air conditioner was running 100 miles an hour trying to keep the house cooler than 74 degrees. It was a hot 92 degrees. Even though it was hot outside we again decided to grill to help keep the house cool.

My latest is the Spinach Mushroom Burger. I took 2 pounds of greenwise ground chuck, 1 cup of baby portebello mushrooms, dales sauce, salt, pepper, and Italian seasoning. I mixed them in a bowl. I formed 4 large hamburger patties then set them aside to wait on the grill.

I heated up frozen spinach in the microwave. With the rest of the mushrooms I mixed in Dales and butter and heated them for 10 minutes in the microwave.

I used a tomatoe medley consisting of tomatoes, green peppers, onions and celery mixed together in small cubes.

I cooked the patties for 15 minutes on each side and some Texas toast (large pieces of bread).

After they were done I placed the Texas Toast on a plate placed the burger on top of that, added mozerella cheese. I then placed the spinach and tomatoe medley on top of that.

One of the easiest and quickest meals around and tasted delicious.




Select Visions Extreme Cooking