Beef & portobello burgers
8
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Just 2 tablespoons of breadcrumbs and a small amount of reduced-calorie mayo are all it takes to bind these mushroom-and-beef patties together. The minced mushrooms add welcome earthy flavor while keeping the lean beef moist as the patties cook, plus they lighten the mix for a super tender and juicy burger. Double the recipe so you have leftover cooked patties. Crumble a cooked patty into a lettuce leaf and sprinkle with reduced-sodium soy sauce or a splash of ponzu sauce and top with thinly sliced cucumber and sliced green onions for an easy Asian-style lettuce wrap. Or break up a cooked burger over spiralized zucchini noodles sauced with marinara for a quick-and-healthy spin on bolognese pasta.
Ingredients
Portabella mushrooms
6 oz, caps
Uncooked 93% lean ground beef
¾ pound(s), (7% fat or less)
Whole wheat breadcrumbs
2 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Canola oil
1 tsp
Reduced calorie mayonnaise
¼ cup(s)
Basil
2 Tbsp, chopped
Garlic
1 clove(s), minced
Light hamburger bun
4 item(s), split
Tomato
4 slice(s), thick slices
Lettuce
4 leaf/leaves, large, green variety