2lbs ground beef - 80/20
2 tablespoons butter
2 tablespoons finely minced onion
4 tablespoons cream cheese
2 oz . shredded cheddar cheese
1 sautéed mushrooms - saute in butter for 4/5 minutes and set aside
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon crushed black pepper
1 tablespoon olive oil
Burger press or fingers
In a small bowl combine cream cheese, cheddar cheese, garlic and mushrooms. Make sure you mix the ingredients well.
Combine meat, minced onion, salt and pepper and then divide meat into patties. 2 lbs gave me 8 patties in total.
Take your burger press to make a dent in 4 of the patties, if you don't have a burger press make a dent with your fingers in the middle of your patty. The other 4 patties will be pancake flat.
Take 1/4 of the cheese mixture and add it to the dent in the middle of the 4 burgers then lay the flat pattie on top and make sure the mix is sealed inside. Brush each burger with a little olive oil.
Add butter to a large pan and heat to medium/high.
Add the burgers and cook for 6-7 minutes on each side or until completely cooked. (beef should reach 160 degrees)