Who doesn’t love a burger? This version adds mushrooms right into the burger itself which cuts the amount of meat you need, and ups the nutritional value since mushrooms are high in potassium, vitamin D to name just a few. It’s also sneaky- if you chop the mushrooms finely no one (read kids or picky men) will know they are there. You can use any ground meat you’d like, just make sure to buy the lean version. The egg on top is optional, but delicious, and wrapping the burger in lettuce is messy, but cuts at least 150 calories by eliminating the bun. We used romaine here, but iceberg also makes a great crunchy wrap. Use several leaves to contain the goodness!
Makes 4-5 burgers
- About 1 pound lean ground meat such as turkey, chicken, or beef
- 1 package mushrooms, white or crimini, chopped finely
- Dry bread crumbs
- 1 egg, plus eggs to top burgers if desired
- 2 T fresh ginger, finely chopped
- 4 garlic cloves, finely chopped
- Worschestershire sauce
- Soy sauce
- Sesame oil
- Salt and pepper
- Lettuce leaves
Burger toppings such as onion, pickles, ketchup, etc
- Add 1 t sesame oil to a hot pan over high heat, add garlic and ginger and saute for 1-2 minutes.
- Add mushrooms and saute until golden brown. Season with a little salt and pepper.
- In a bowl, mix meat, egg, mushroom mixture, worschestershire sauce (a few shakes you can’t go wrong here), about 1 T soy sauce, and about 1/4 cup bread crumbs. Mix thoroughly. If mixture is too wet to hold together in a patty add a little more bread crumb. Shape into patties and grill.
- Wrap grilled burger in lettuce leaves and top as you like. The burger shown here has mustard, pickle, a fried egg, and shiracha. Yum!
- Eat with delight and plenty of napkins!