Ingredients:
3 cups instant potato mix such as Betty Crocker Potato Buds
3 cups boiling water
3 Tbs grated Parmesan
2 Tbs butter at room temperature
3 Tbs chopped fresh parsley
3/4 tsp salt
2 10oz pkgs white mushrooms
1 1/2 lbs ground beef
1 env. onion soup mix
1/4 cup beef broth
4 tsp cracked pepper
- Preheat oven to 425F. Line jellyroll pan with foil. Combine potato mix, water, Parmesan, butter, 2 Tbs parsley and 1/2 tsp salt until thickened; reserve.
- Chop 2 cups mushrooms. Slice remaining mushrooms; reserve. Combine chopped mushrooms with beef 2 Tbs dry soup mix, 2 Tbs beef broth, 1 tsp pepper and remaining salt. Form into 6 patties, Press remaining pepper onto patties.
- Coat nonstick skillet with cooking spray; place over medium heat. Cook patties , turning once, until browned, 4 minutes per side. Transfer to pan; cover to keep warm.
- In same skillet over medium heat cook reserve mushrooms until softened, 2 minutes. Add 1/2 cup water, remaining soup mix, beef broth and parsley. Cook until thickened, 2 minutes.
- Transfer potatoes to large pastry bag fitted with medium star tip. Spoon half of mushrooms sauce over burgers; pipe potatoes over. Bake until potatoes are lightly browned and burgers are heated through, about 10 minutes. Serve with remaining mushroom sauce.
Hope you enjoy! Look forward to more recipes that we like!
