Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Serve these saucy, cheesy patties with a simple spinach salad. Not a fan of Gruyère? Try a mild cheddar instead.

Adam Hickman
Recipe by Cooking Light December 2015

Gallery

Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

Yield:
Serves 4 (serving size: 1 patty and about 1/4 cup onion mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beef, 2 1/4 teaspoons oil, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl; mix with hands. Divide into 4 portions, shaping each into a 4-inch patty.

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  • Heat a skillet over medium-high heat. Add 1 tablespoon oil to pan. Add patties to pan; cook 3 minutes on each side. Remove patties from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and mushrooms to pan; cook 6 minutes or until mushrooms brown. Sprinkle with flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes. Add stock to pan; cook 1 minute or until thickened and slightly reduced, stirring frequently. Return patties to pan, and spoon onion mixture over patties. Sprinkle evenly with cheese. Cover; cook 3 minutes or until cheese melts.

Nutrition Facts

314 calories; fat 19.6g; saturated fat 6g; mono fat 10.8g; poly fat 1.5g; protein 28g; carbohydrates 6g; fiber 1g; cholesterol 79mg; iron 3mg; sodium 508mg; calcium 103mg.
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