#mushroom burger
Thursday night is TV date night at the Jones place. Our favorite shows have somehow ended up on the same night. Good thing DVR was invented or we’d be out of luck. This is the night that I try new recipes off the top of my head and I’ve got a scrumptious juicy burger that’s full of veggies so you don’t have to feel guilty eating a burger with cheese. You will get a full helping of healthiness with this burger. I named this burger the “bad boy” because it’s that good. This recipe made five burgers and I don’t have any leftovers with three mouths to feed so that should tell you they were a hit.

Who doesn’t love a greasy burger with cheese and toasted bread? We sure do and when you prepare them at home, they are even better. This recipe is easy because it’s a no frills kind of dish that anyone can prepare. Make your own version and let me know how they turn out. #mushroom burger#mushroom burger#mushroom burger#mushroom burger#mushroom burger#mushroom burger

Ingredients:
Kale leaves
1 cup grape tomatoes sliced
Salt and pepper
1.5 lb. ground beef
Gouda cheese
4 slices naan flatbread
1 cup shiitake mushrooms chopped
1/2 can 10.5 oz. can cream of mushroom soup
2-3 tbs. Olive oil

Directions:

In a medium bowl salt and pepper ground beef. Add can of soup, mix well. Form meat into patties, should yield five patties. The mixture will be very soft. Place patties on parchment paper in a baking dish. Bake on 400 degrees for 15 minutes. Meanwhile in a large skillet, heat olive oil over medium heat. Add onions, sauté until translucent, add tomatoes, sauté for 5-6 minutes, add mushrooms and sauté until tender. Add a little extra oil if vegetables start to stick. Remove from heat cover and set aside. Set oven to broil and cook patties for 5-6 more minutes until brown. Add cheese and cook until cheese is almost melted. Brush bread with a little olive oil and heat in skillet.
Lay a kale leaf on bread, top with patty, add vegetables. Serve open or fold in half. Add additional condiments, if you like.


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