½ Pound ground beef (the best you can get)
1 Tablespoons butter
Salt and pepper to taste
1 Pound mushrooms
2/3 Sweet onion (any other onion is fine, too)
3 Garlic cloves
2 Tablespoons butter
2 Teaspoons soy sauce
½ Teaspoons black pepper
Peel the onion and sliver it until you have about a cup total. Peel the garlic and mince it. Rinse mushrooms and cut into slices. Place a large frying pan or sauce pan over medium heat. Melt the butter in the pan. Put the mushrooms, onions, and garlic in the pan and sautee them until the mushrooms have a nice golden brown color and the onions are translucent. At this point, stir in the soy sauce and black pepper.
Preheat frying pan over medium heat. Coat the bottom of the pan with butter. Put the burgers in the pan and cook until juices appear on the top then flip. This usually takes about five minutes. Watch for juices to appear again and flip. Then cook for about five minutes. Depending on the thickness of the burgers you make, this should be enough to cook them all the way through. (Juicy Burger Tips: Only cook meat that’s fully defrosted and never press down on burgers with your spatula. This forces all the juices out of the burgers and makes them dry.) Grill the buns face down in the leftover hamburger juice and butter.
Put the burgers on the buns, spoon on mushroom and onions, and serve.