Peppery Mushroom Burgers

Be sure to make the patties 1/4 inch thick--if they're thicker, they'll take longer to cook. The chopped mushrooms added to the ground round keep the burger juicy and moist, and add depth of flavor to the sauce.

Yield:

4 servings (serving size: 3 ounces meat and about 1/3 cup mushroom mixture)

Recipe from

Nutritional Information

Calories 181
Caloriesfromfat 0.0 %
Fat 6 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.3 g
Carbohydrate 4.4 g
Fiber 0.9 g
Cholesterol 66 mg
Iron 3.4 mg
Sodium 78 mg
Calcium 13 mg

Ingredients

1 (8-ounce) package sliced mushrooms, divided
1 pound ground round
2 teaspoons instant minced onion
2 teaspoons low-sodium Worcestershire sauce
1 teaspoon freshly ground black pepper
1/4 cup dry red wine or low-salt beef broth
1/4 cup water

Preparation

1. Coarsely chop 1 1/2 cups sliced mushrooms. Combine beef, chopped mushrooms, onion, and Worcestershire sauce in a bowl; shape into 4 equal patties, 1/4 inch thick. Sprinkle pepper evenly on both sides of patties.

2. Place a large nonstick skillet over medium-high heat until hot. Add patties, and cook 5 to 6 minutes on each side or until done. Transfer to a serving platter, and keep warm.

3. Add wine, water, and remaining mushrooms to pan; cook over medium heat, stirring constantly, scraping pan to loosen browned bits about 3 minutes or until mushrooms are tender. Pour mushroom mixture over patties.

carbo rating: 3

Note:

The Complete Step-by-Step Low Carb Cookbook

July 2010