Mushroom & Swiss Blend Burger
- 2 large portabella mushrooms, stems removed and gills scraped out, quartered
- 12 oz. extra lean ground beef
- 1 clove garlic, grated
- 1 Tbsp. less sodium soy sauce
- Kosher salt, to taste
- Black pepper, to taste
- 1 Tbsp. vegetable oil
- 4 slices Swiss cheese
- 4 whole wheat English muffins, split
- Optional toppings: See Chef's Tips
Directions1. Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl and add beef, garlic, soy sauce, ¼ tsp. salt and a few grinds of pepper and mix with your hands until combined. Form into four ½-inch thick patties. 1. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover. 1. Toast the English muffins, then sandwich with the burgers and toppings.
Top with lettuce, red onion and pickles.
For gluten free: Use tamari in place of soy sauce. Use gluten free hamburger buns in place of English muffins.
Calories 350, Total Fat 13g (Saturated 4.5g, Trans 0g), Cholesterol 70mg, Sodium 510mg, Total Carbohydrate 30g (Dietary Fiber 5g, Sugars 6g), Protein 32g, Vitamin A 4%, Vitamin C 0%, Calcium 45%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Grilling Kid-friendly Main Dish Summer Sodium Smart 10 Dollar Meal American Game Day Fall Spring