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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 0.0%
  • Fat: 6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.3g
  • Carbohydrate: 4.4g
  • Fiber: 0.9g
  • Cholesterol: 66mg
  • Iron: 3.4mg
  • Sodium: 78mg
  • Calcium: 13mg

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. 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. 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. 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
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