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Recipe1M+
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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in a bowl mix together all ingredients for the burgers. shape into desired size patties. heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat. brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate. add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring. add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes. in a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated parmesan cheese, worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring. reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream). place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture. simmer uncovered on low heat for 1 hour or even longer (i have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking). serve with or over fries or mashed potatoes.