1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried oregano leaves
1 teaspoon salt
1 1/2 teaspoons dried basil
1 teaspoon dried basil leaves, crushed
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 tablespoons olive oil
2 egg whites
8 tablespoons basil oil
1 pound beef chuck steak
1 cup sliced carrots
1 (8 ounce) can tomato sauce
1 cup sliced mushrooms
3 radishes, chopped
In a small bowl mix basil, onion powder, garlic powder, oregano, oregano leaves, salt, basil leaves, rosemary, thyme, olive oil, egg whites, basil oil, beef chuck, carrots and tomato sauce. Cover and refrigerate sauce for at least one hour before serving.
Preheat oven to 350 degrees F (175 degrees C).
Place burgers in shallow baking dish. Arrange beef on top of the foil layer. Place tomatoes over top of the foil layer. Brush vegetables with olive oil. Pour sauce over meat. Sprinkle with mushrooms.
Bake in preheated oven for 30 minutes. Flip burgers over, brush with tomato sauce and sprinkle with sliced mushrooms.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Turn burgers over, brush with tomato sauce and sprinkle with mushrooms. Pour sauce over all and continue baking for 10 minutes.