Living in the South, we grill outdoors almost year round. These burgers have enough flavor that they are just as good when cooked indoors. I like to serve them on whole wheat buns topped with Swiss cheese and caramelized onions.

1 Tbsp butter
1/4 cup finely diced onion
4 oz mushrooms, finely diced
3/4 tsp salt, divided
1/2 tsp black pepper, divided
1 1/4 pounds ground chuck
1/4 tsp granulated garlic

1. In a small skillet, melt the butter and sauté the onions and mushrooms until soft. Season with 1/4 tsp each of the salt and pepper. Remove from heat and let cool completely.
2. In a large bowl, combine the cooled mushroom mixture, the ground chuck, remaining salt and pepper, and the garlic. Toss with a fork to mix well, and divide into six equal portions. Form into six patties that are firm, but not very tightly compressed, with an indented center. By making and indention in the center the burgers will be flat across after cooking and not turn into meatballs.
3. Grill the burgers over medium heat for about five minutes on each side, or until done to your liking.

Servings: 6