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Peppery Mushroom Burgers

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

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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook