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Smothered Steak Burgers

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 burger)
Sautéed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger.

Ingredients

  • Cooking spray
  • 2 tablespoons finely chopped shallots
  • 1 garlic clove, minced
  • 1 (8-ounce) package presliced button mushrooms
  • 1/2 cup fat-free, less-sodium beef broth
  • 1 tablespoon low-sodium steak sauce (such as Angostura)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 pound ground sirloin
  • 1/4 teaspoon salt
  • 4 green leaf lettuce leaves
  • 4 (1/2-inch-thick) tomato slices
  • 4 (2-ounce) Kaiser rolls, toasted

Nutrition Information

  • calories 398
  • caloriesfromfat 0.0 %
  • fat 12.9 g
  • satfat 4.4 g
  • monofat 5.1 g
  • polyfat 1.4 g
  • protein 30.7 g
  • carbohydrate 38.4 g
  • fiber 1.9 g
  • cholesterol 41 mg
  • iron 4.9 mg
  • sodium 747 mg
  • calcium 79 mg

How to Make It

  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.

  2. Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.

  3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.