By Linda Gassenheimer
From Tribune News Service
Looking for a really, juicy burger for the upcoming Memorial Day weekend or for anytime you want a burger. Try this one. Mushrooms add an earthy flavor to lean ground beef. They also make the burgers juicy.
The mushrooms are cooked before they are added to the ground meat. Be sure to cook them until they are dry, with no liquid left in the pan.
Helpful Hints:
— You can use any type of mushroom.
— You can use any type of burger bun.
Countdown:
— Prepare burgers.
— While burgers cook, assemble salad and toast burger buns.
Shopping List:
To buy:
8 ounces 95% lean beef
6 ounces wild mushrooms (oyster, shiitake, chanterelle)
1 bottle smoked paprika
1 package whole wheat hamburger buns
1 large tomato
1 package washed, ready-to-eat lettuce
1 cucumber
1 green bell pepper
1 bottle reduced-fat oil and vinegar dressing.
Staples: olive oil, salt and black peppercorns.
Wild Mushroom And Beef Burgers
Recipe by Linda GassenheimerIngredients
6 ounces wild mushrooms (oyster, shiitake, chanterelle) chopped (about 2 1/2 cups)
1 teaspoon smoked paprika
Salt and freshly ground pepper
8 ounces 95 percent lean ground beef
1 tablespoon olive oil
2 whole wheat hamburger rolls
1 large tomato, cut into 2 slices and remainder into cubes
Several lettuce leaves
Directions
Wash mushrooms and chop by hand or in a food processor. Cook 5 minutes or until the pan is dry. Add smoked paprika and a salt and pepper to taste. Mix mushrooms with the ground beef. Using your hands, form into two patties. Use your thumb to make a small indentation in the center of each patty. This keeps the burgers from puffing up while cooking.
Heat oil in a non-stick skillet and add the burgers. Cook 6 to 8 minutes per side. A meat thermometer should read 125 degrees Fahrenheit for rare or 145 degrees for medium. Toast buns in a toaster oven or under the broiler. Place the burgers on the bottom bun. Place one slice tomato on each burger (save the remaining tomato cubes for the salad). Add several lettuce leaves over the tomato. Add the bun top.
Yield 2 servings.
Per serving: 448 calories (29% from fat), 16.2 g fat (4.2 g saturated, 6.1 g monounsaturated), 72 mg cholesterol, 33 g protein, 39.4 g carbohydrates, 6.8 g fiber, 277 mg sodium.
Lettuce Tomato Cucumber Salad
Recipe by Linda GassenheimerIngredients
4 cups lettuce
1 cup sliced cucumber
1 cup green bell pepper cubes
Remaining tomato cubes from the burger
4 tablespoons reduced-fat oil and vinegar dressing
Directions
Divide the lettuce between two dinner plates and add the cucumber, green bell pepper and tomato cubes. Drizzle dressing on top.
Yield 2 servings.
Per serving: 71 calories (32% from fat), 2.6 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 2.8 g protein, 11.4 g carbohydrates, 4.3 g fiber, 24 mg sodium.
(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected].) ©2022 Tribune Content Agency, LLC
