RECIPES: Recipe Details

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Beverly's Burgers

My family spends time together by having camping trips throughout the summer. Between my eight children and twenty-two grandchildren, we never know who'll be showing up to camp. Cooking on a grill and a gas camp stove are standard to feed the crowd. I think balanced diet, they think eat and run! Hamburgers please everyone and are easy to prepare. They can be cooked one at a time or many together, depending on when family members get back from various pursuits at camp. The goal is to keep it simple, fast and efficient, yet tasty enough to enjoy.


1 1/2 pounds lean hamburger
1 - 4 ounce can mushrooms, chopped and drained
1 small onion chopped fine
1 teaspoon olive oil
1 teaspoon Worchestershire sauce
2 tablespoons Sutter Homes Zinfandel wine
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon basil
1 teaspoon powdered garlic
1 teaspoon parsley
1 teaspoon salt


For camp, we pre-blend the seasonings and place them in marked containers for ease of preparation. Mix all ingredients together and allow to rest for 10 minutes. Form into patties. Start the grill. Place hamburger patties directly on the grill to cook. Cook to each person's taste - medium-well to well-done. Prepare trimmings on a plate - sliced cheeses, fresh lettuce leaves, sliced tomatoes, sliced red onions and pickles. Split and toast buns on the grill until lightly browned. Allow everyone to assemble their hamburgers as they choose. Serve with fresh sliced watermelon and iced tea or lemonade.


The recipe is usually doubled for our family.