Mushroom and Mozza Burger

I whipped these up for our camping trip this weekend and I think they turned out pretty awesome. My husband loved them so that's a good sign anyway! I found the recipe in the Home at Home magazine from Home Hardware. All the recipes are from another of my favorite chefs, Anna Olson. The cooked mushrooms are mixed right in with the meat so they stay really moist, and everybody knows that there's nothing worse then a dry hamburger. Try not to use extra lean beef and pork. The fat is where the flavour is! The mixture of beef and pork gives a better, more interesting flavour then just beef alone. Try to get the best quality meat you can. Grinding your own is ideal but who has time for that? If you can get organic that's even better, although in my experience that can be tough to find. The original recipe used a slice of brie cheese as a garnish. I really wanted to try that as I love brie so much but.......I couldn't justify buying a wheel just for a campfire burger! I think the mozzarella was a good alternative but one day I will try these with the brie! I used red onion, grilled sundried tomatoes, mache mix, lime mayo and mustard on a crusty bun for mine. It was delish! Definitely great camping food!

What you need
1 small onion, chopped
1 cup (1/2 pound) of sliced button or cremini mushrooms
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp of dried thyme or 1 tsp of fresh thyme, chopped
3/4 pound medium ground pork
3/4 pound medium ground beef
1 large egg
1/2 cup bread crumbs
1 tsp salt
some cracked black pepper
6 slices of brie cheese or shredded mozzarella
buns and condiments of your choice

Directions
IN a food processor, pulse the onion and mushrooms until finely chopped. Heat a frying pan on medium heat and add the oil. Add the mushroom mixture and cook, stirring often until all the liquid has evaporated.
ADD the garlic and thyme and stir one minute more. season to taste and set aside to cool.
IN a large bowl combine the beef, pork, egg, bread crumbs, salt and pepper, stir in the cooled mushroom mixture.
Shape the meat into 6 patties and chill until ready to grill.
Preheat the grill to medium high. Grill the burgers for about 8 minutes per side, or until cooked all the way through. One minute before removing from the grill, place a slice of brie cheese or mozzarella on top of each burger to melt slightly
SERVE on buns with condiments of your choice

*To make a vegetarian version of this, try using  two cans of black beans, rinsed and drained then pureed, instead of the meat. It will be too soft to grill but will cook great in a frying pan.