Recipe courtesy of Celeste Podojil
1 pound Grass Fed Ground Beef
1/2 Tablespoon Steak Seasoning (or just add kosher salt and pepper)
4 Tablespoons Minced Garlic, divided
2 Russet Potatoes, scrubbed clean but leave skin on, sliced into wedges
1 pound baby portabella Mushrooms, washed and sliced
2 Vidalia onions, cut in half and sliced
Peppercorn White Cheddar sliced very thin
Salt and Pepper
Hawaiian Rolls or soft slider buns
Pre-heat oven to 450 and place a large sheet pan in oven
Cut potatoes into wedges.
Add wedges to a large bowl and toss with 4 T Olive oil, 10-12 cloves of chopped garlic
(3 T give or take), handful of Parmesan Cheese, and a few pinches of salt and freshly cracked black pepper.
Toss to coat and add to hot sheet pan from oven.
Bake for 30 minutes or until crispy and cooked.
Add 3-4T olive oil to pan on med high.
Add sliced onions and cook for 5 minutes, toss/stir frequently.
Add sliced mushrooms, cook until mushrooms are tender and onions are soft, about 20 minutes.
In same bowl you made potatoes in, add grass fed beef, 1 T steak seasoning
(or salt, pepper and some garlic powder), and 1-2 T minced garlic.
Mix gently and form into small slider side patties.
Grill to within 2 minutes of perfection for your preference, top with cheese,
close lid and cook an additional 2 minutes.
Top each burger with sauteed mushrooms and onions.
Serve with a side salad, and a huge helping of crispy potatoes wedges.
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