Looking for a really juicy burger for the upcoming summer grilling season or for anytime you want a burger? Try this one. Mushrooms add an earthy flavor to lean ground beef. They also make the burgers juicy.
The mushrooms are cooked before they are added to the ground meat. Be sure to cook them until they are dry, with no liquid left in the pan.
Helpful Hints:
You can use any type of mushroom.
You can use any type of burger bun.
Countdown:
Prepare burgers.
While burgers cook, assemble salad and toast burger buns.
Shopping List:
- To buy: 8 ounces 95 percent lean beef, 6 ounces wild mushrooms (oyster, shiitake, chanterelle), 1 bottle smoked paprika, 1 package whole wheat hamburger buns, 1 large tomato, 1 package washed, ready-to-eat lettuce, 1 cucumber, 1 green bell pepper and 1 bottle reduced-fat oil and vinegar dressing.
- Staples: olive oil, salt and black peppercorns.
Wild Mushroom and Beef Burgers
Yield 2 servings. Recipe by Linda Gassenheimer
6 ounces wild mushrooms (oyster, shiitake, chanterelle) chopped (about 2½ cups)
1 teaspoon smoked paprika
Salt and freshly ground pepper
8 ounces 95 percent lean ground beef
1 tablespoon olive oil
2 whole wheat hamburger rolls
1 large tomato, cut into 2 slices and remainder into cubes
Several lettuce leaves
Wash mushrooms and chop by hand or in a food processor. Cook 5 minutes or until the pan is dry. Add smoked paprika and salt and pepper to taste. Mix mushrooms with the ground beef. Using your hands, form into two patties. Use your thumb to make a small indentation in the center of each patty. This keeps the burgers from puffing up while cooking. Heat oil in a nonstick skillet and add the burgers. Cook 6 to 8 minutes per side. A meat thermometer should read 125 degrees for rare or 145 degrees for medium. Toast buns in a toaster oven or under the broiler. Place the burgers on the bottom bun. Place one slice tomato on each burger (save the remaining tomato cubes for the salad). Add several lettuce leaves over the tomato. Add the bun top.
