Beef and Mushroom Burgers 

Rating: (13 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A delicious alternative to high-fat takeaway burgers

Ingredients:

1 coating of olive oil spray

400 g cup mushrooms, finely chopped

1 small onion, finely chopped

400 g lean beef mince

1 pinch black pepper, to taste

2 tsp Worchestershire sauce, salt-reduced

1 egg (50g), lightly beaten

1 coating of olive oil spray

4 hamburger buns, split

4 iceberg lettuce leaves, shredded

1 large tomato, sliced

2 Tbsp barbecue sauce

Directions:

Spray a large non-stick frying pan with olive oil and place on medium heat.

Add mushrooms & cook, stirring often, for 4-5 minutes or until pan juices have evaporated. Remove from heat, drain excess liquid & set aside 10 minutes.

Combine mushrooms, beef mince, onion, pepper, Worcestershire sauce & egg in a large mixing bowl. Mix well using your hands. Form mixture into eight patties, place onto a tray, cover with plastic wrap & refrigerate for 20 minutes.

Spray a barbecue plate or large non-stick frying pan with oil & preheat on medium-high heat. Cook patties for 4-5 minutes on each side or until cooked to your liking.

Toast or grill hamburger buns. Top bun bases with shredded lettuce, sliced tomato & two patties, drizzle with barbecue sauce & serve.

Variations:

To make this recipe even lower in fat, try grilling the patties without oil on a non-stick grill, such as a George Foreman grill.

Author:

Fresh Finesse

Member Comments: (1)

By: tinasparkle - 2009-01-09
This was a great recipe! Only thing I noticed that there was no traditional slice of cheese in the burger, so if you have cheese, be sure to add it to your diary! I also think I will add a tablespoon of wholegrain mustard to the burger mix next time.