How can you go wrong with burgers? Especially, when Jaime and I work together using her padre’s great recipe. The trick is to add some bread crumbs and garlic powder to the patties so they hold together really well. On top of all this, Idaho potatoes were on sale at Publix!
Private work out at the Estates gym=no shirts=see muscles working in mirrors=ladies swoon.
- 2lb ground chuck
- 1/2 cup bread crumbs
- 2 tbsp garlic powder
- 2 onions
- 1 package baby bella mushrooms
- 5 Idaho potatoes
The potatoes take about 20-30 minutes, so wrap them in foil and throw them in the over at 375 degrees. Don’t be afraid to get your hands messy. (Well, after washing them first.) Put your meat in a big bowl and mush it around with your hands. Add the bread crumbs and garlic powder and mush some more. Make nice portioned patties and arrange them on a plate while firing up the grill to 375 degrees. In a large pan, on medium high heat, add a little vegetable oil as well as your onions and mushrooms. (Spice with garlic salt, salt, and pepper). Grill your burgers for about 8-9 minutes each side (depending on thickness). Add the mushrooms and onions (and cheese if you like).
Served with baked potatoes with sour cream and shredded cheese.
Average Cost per Person:~$2-3