How to Conserve Energy and Cook Tasty Mushroom/Spinach Burgers At the Same Time

Conserving energy is all our primary concern at this time. If you can stand the heat, charcoal grilling is your best energy saver during the hot summer months. My Air Conditioner works overtime in this heat. This recipe is a great grilling idea and very tasty.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 ounce dried mushrooms
• 2 pounds extra lean ground beef
• 1/4 tsp basil
• 1 tsp thyme
• 1-1/2 tsp salt
• 1 tsp pepper
• 6 Large Pieces of Bread (usually called Texas Toast)
• 1/2 cup shredded mozzarella cheese
• 1 Small Package Frozen Spinach
• 1 Tomato
• 1 Bell Pepper
• 1 Onion

1. Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain, rinse well, and chop. Set aside.
2. Combine chopped mushrooms, ground beef, basil, thyme, garlic salt, and pepper in a large bowl. Mix well. Shape into 6 patties about 3/4-inch thick.
3. While waiting on your grill to get hot, cut up tomato, onion and bell pepper into small cubes. Put one teaspoon of Vinegar and toss around to get evenly distributed.
4. Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes.
   
   This is a good time to heat up the frozen spinach. Directions for Microwave should be on the box or you can heat it on the grill in a small heat resistant pan.
5. Place bread (texas toast) on the grill rack; grill for 1 to 2 minutes or until toasted. Remove burgers and bread from grill.
6. Place each burger on a wedge of bread; sprinkle immediately with cheese spoon on spinach then the Tomato Medley on top.

Tips & Warnings

• I like to add 1 tablespoon of Dale's Seasoning to my hamburger mixture
• Be sure to have plenty of bibs around a ton of drooling will cause excessive moisture!