Mushroom and Beef Burgers

• 1 pound lean ground beef
• 1 pound roasted mushroom base
• 1/2 cup finely chopped onion
• Salt and freshly ground pepper to taste
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
• 1 egg
• Canola or grapeseed oil for the pan (1 to 2 tablespoons)
• Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings

1. In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg.
2. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan.
3. Refrigerate for 30 minutes.
4. Preheat the oven to 425 degrees.
5. Line a sheet pan with parchment.
6. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon).
7. When the pans are hot, add the patties and cook for 4 minutes on each side.
8. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes.
9. Remove from the oven, let sit for a couple of minutes, and serve.

ground beef, mushroom base, onion, salt, worcestershire sauce, fresh parsley, egg, grapeseed oil, buns

Taken from cooking.nytimes.com/recipes/1014595 (may not work)