1 pound lean ground beef
2 tablespoons minced onion
2 tablespoons minced garlic
1 tablespoon dried basil
1 tablespoon minced chili powder
1 teaspoon dried oregano
1 cup shredded Cheddar cheese
1 pound cold cuts, cooked
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1 (1 ounce) package powdered ginger ale, divided
1 package dry onion soup mix
1 package dry lentils
1/4 cup chopped green onions
1/2 teaspoon tomato juice
1 (1 ounce) package instant Italian-style dry bread crumbs
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1/8 teaspoon crushed red pepper flakes
1 (2.5 ounce) can sliced mushrooms, drained
1 tablespoon chopped green onions
Preheat grill for high heat.
In a large bowl, mix ground beef, onion, garlic, basil, chili powder, oregano, Cheddar cheese, onion and mixed vegetables. Shape into 4 patties; place patties on grill. Brown on both sides.
Place cooked meat on meat side of grill. Brown on both sides. Place mushroom caps on meat side of grill. Slice into 1/2 inch strips and place on meat side of grill. Cook for 2 minutes. Drain excess liquid from mushrooms. Stir in green onions and tomato juice.
You may want to refrigerate your food while grilling as these will brown more quickly.
Lightly oil grill grate. Place patties on grill to grill/sizzle for 2 minutes. Oil grill. Brush with butter or margarine. Grill 20 minutes.
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