8 whole fresh mushrooms
1 pound ground beef
1/4 cup barbecue sauce
1/4 cup ketchup
1 package Jiffy corn muffin mix
1/4 cup milk
Preheat oven to 450ºF.
Wash the mushrooms and slice them. Set aside.
Brown the ground beef in a skillet, breaking it up into small pieces with a spatula. Add the sliced mushrooms and continue cooking until they just start to soften.
Spray a pyrex baking dish with cooking oil. Transfer the beef and mushrooms into the baking dish. Pour 1/4 cup barbecue sauce and 1/4 cup ketchup on top, then mix with the spatula until the filling is coated with the sauce. Press the filling into a flat layer in the bottom of the baking dish.
Into a large mixing bowl, pour the Jiffy corn muffin mix, 1 egg, and 1/4 cup milk. Stir to combine. Spoon the cornbread batter evenly over the top of the filling.
Put the baking dish in the oven and bake for 15-20 minutes, until the cornbread is golden brown. Serves 4.
Use whatever mushrooms you have. I had half a carton of button mushrooms this time. The recipe also works with crimini or baby bella mushrooms. It’s okay if they are pre-sliced. You can even used canned mushroom pieces (the small size can) though it’s not quite as tasty.
Use whatever flavor of barbecue sauce you like. I used apple-flavored sauce and it was delicious.
This recipe is flexible in terms of ingredients, and it’s inspired by sloppy joe mix. So you could also add diced vegetables such as onions, peppers, carrots, celery, etc. They should be sautéed until they start to soften, then added to the burger.