Slice your mushroom up and put it through your food processor until you get a fine paste. Do the same with your onion and garlic. Combine it all in a bowl with your spices.
Mix your veggie slurry with your ground beef. You need to strike a good lance with well mixed and not overworking the meat. If you handle the mixture too much you'll end up with =dense burgers. The looser you can keep your patties, the more pocket you leave for juices to hang out as well.
With that being said you should be able to make about 6 patties. They have a little less integrity than all beef burgers so I laid them out on parchment paper....
And cut the paper into squares. It really helps for storage and moving the patties around without them falling apart.
Heat a frying pan over medium high. When the pan is nice and hot throw your burger in. As you can see I used the parchment to transfer just throwing it all down. Then you can grab the paper off the top.
Allow to cook for about 2 minutes on one side. Each cooking setup will vary, but it'll be ready to flip just when you would a regular burger.
Allow to cook on the other side for another minute
Assemble your burger and enjoy
