1 pound lean ground beef
1 onion, chopped
1 (16 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon salt, or to taste
1 tablespoon pepper seasoning
2 teaspoons prepared yellow mustard
2 teaspoons horseradish
1/2 cup Worcestershire sauce
1 teaspoon curry powder
1/2 teaspoon black pepper, or to taste
1/4 teaspoon dried parsley
2 tablespoons water
1/2 teaspoon onion powder (optional)
Preheat grill.
Place beef cubes in a large bowl and salt and pepper the beef with salt and pepper seasoning. Pour in 2 cans of mushroom soup. Stirring often, gradually add cream of mushroom soup. Sprinkle the salt and pepper powder over the meat cubes.
Shape the meat into 6 patties, 3 inches in diameter. Brush with water, green tomato filling, horseradish, mustard, horseradish, mustard and horseradish. Place patties on skewers. Brush with remaining mushroom soup. Place patties on grill.
Cook burgers at 350 degrees F (175 degrees C). Drain excess fat and brown on all sides.
Meanwhile, in a large bowl combine cream of mushroom soup, egg yolks, cream of mushroom soup in a medium saucepan over medium heat. Bring to a slow boil, stirring constantly, then remove from heat. Stir in Worcestershire sauce, curry powder, black pepper and parsley. Pour mixture over meat cubes in the dish and smear with water and egg yolk. Serve immediately.