I love cooking with essential oils, especially when access to fresh, home grown herbs isn’t always easy. Unlike fresh herbs, a bottle of essential oil won’t go bad for months, which will save you money.
Although these healthy hamburger patties grill well, they can be made in a skillet just as easily. If you like your burgers greasy like I do, douse them in some more olive oil while they finish up in the skillet. (Make sure to turn your range hood on because olive oil can get smoky.)
These hamburgers are meaty and filling, so you won’t even miss the bun. Just scatter some arugula on a plate instead, top with a burger patty, add a dollop of mayo and drizzle with sriracha. Lay some sliced red onion on the side for a lighter meal.
For a date night dinner idea, plate a burger over a generous helping of mashed potatoes, drizzle it with mushroom (or beef) gravy, then sprinkle with chopped fresh parsley.
Mushroom Beef Burgers
- ½ cup heavy cream
- 1 tbsp cola
- 1 tsp Worcestershire sauce
- 1 ½ tbsp olive oil divided
- 3 drops rosemary essential oil
- 2 drops frankincense essential oil
- 1 cup finely chopped mushrooms of your choice
- ¼ cup (1 small) yellow onion finely chopped
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 lb ground beef
- baby arugula for serving summertime
- mayonnaise for serving summertime
- sliced red onion for serving summertime
- sriracha for serving summertime
- mashed potatoes for serving wintertime
- chopped fresh parsley for serving wintertime
- Combine the heavy cream, cola and Worcestershire sauce in a small bowl or measuring cup. Thoroughly whisk the essential oils into ½ tablespoon of the olive oil, then whisk the oils into the cream mixture. Set aside.
- Add the mushrooms, onion, salt and pepper to a large bowl and mix together. Next, add the cream mixture and mix just enough to combine. Finally, add the ground beef and use your hands to combine everything together until it is just mixed. Do not over mix!
- Cut a sheet of waxed paper into 7 squares that are each about 7 inches long. Place one sheet on a plate and set aside.
- Divide the meat mixture into 4 equal parts. Take one part and form it into a ball; it should be about the size of a baseball. Carefully flatten the meatball into a round patty and place it on the plate prepared with the waxed paper. Use your fingers and the palm of your hand to finish shaping the patty. When done, it should be about 5 inches in diameter and between ½ inch thick. Lay another sheet of waxed paper over the patty and repeat with the remaining pieces of meat mixture, ending with a sheet of waxed paper on top. The hamburgers can be chilled in the refrigerator for up to a day. If you decide to make them ahead, place them in a ziplock bag (with the waxed paper) and keep the sealed bag flat until you are ready to use them.
- When you are ready to cook the burgers, heat the remaining 1 tablespoon olive oil a large cast iron skillet over high until just beginning to smoke, then lower the heat to medium-high. Place as many burgers as you can fit comfortably into the skillet and place a grill press over the burgers. Check the burgers after 2 minutes and if the tops are still very pink, continue to cook for another minute or two, or until the edges are brown. Flip the burgers and cook for another 2-3 minutes, or until done to your liking. Two minutes on each side will give a medium-rare burger, 3 minutes medium-well.
- There are two ways I like to serve these hamburgers: the summer way and the winter way. To serve them up for summer, prepare plates by dressing them with a layer of baby arugula. Place a burger on top of the arugula, add a dollop of mayonnaise on the burger, and drizzle everything with sriracha. Garnish with slices of red onion. To serve these burgers for winter, spoon mashed potatoes into the center of the plates, place a burger on top of the potatoes, and top it all with mushroom gravy.