The Half n Half: Beef-Mushroom Burgers with Rosemary

Love beef burgers? Try this recipe that replaces some of the ground beef with mushrooms. Moist and flavorful and better-for-you!

Prep Time: 30 minutes    Grilling Time: approx. 20 minutes

WHAT YOU NEED:

1 lb. extra lean ground beef (eg, 90% lean or leaner)

1 lb. white mushrooms, washed and trimmed, very finely chopped

1 Tbsp. olive oil

1 tsp. dried ground rosemary or 1 Tbsp. fresh rosemary, finely chopped

1/4 tsp. salt

1/8 tsp. ground black pepper

MAKING IT:

Heat 1 Tbsp. olive oil in a non-stick skillet over medium heat. Sauté mushrooms over medium heat, stirring often, until liquid has evaporated (about 10 min).  Remove mushrooms from skillet onto a plate to cool. (Mushrooms may be refrigerated at this point, as a do-ahead step.)

In a bowl, combine ground beef and cooled mushrooms.  Add rosemary, salt and pepper and blend well. Shape into patties.  Immediately grill patties on gas/charcoal grill over indirect heat or in a skillet over medium heat until internal temperature reaches 160◦F, as measured with a food thermometer. Serves 4-6, depending on burger size.  Makes six- 4 oz. burgers or four 6-oz. burgers.

Nutrition Information per serving (one 4 oz. burger, no bun or toppings): 120 Calories; 7g Total Fat; (2g Sat Fat; 0g Trans Fat); 35mg Chol; 125mg Sodium; 2g Total Carb; (1g Fiber; 1g Sugars); 13g Protein; Vitamin D 80% DV; Iron 10% DV.

TIPS:

Recipe may be halved or doubled depending on number of burgers desired. If doubling the recipe, be sure to sauté mushrooms in two batches.