Smothered Steak Burgers

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Sautéed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger.

Yield: 4 servings (serving size: 1 burger)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 0.0%
  • Fat: 12.9g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 30.7g
  • Carbohydrate: 38.4g
  • Fiber: 1.9g
  • Cholesterol: 41mg
  • Iron: 4.9mg
  • Sodium: 747mg
  • Calcium: 79mg

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

Preparation

  1. 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. 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. 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.
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