If you’re a lover of beef burgers, enjoying your passion while being smart about nutrition and sustainability can be a tough balance to find. These burgers are worth a try. Using mushrooms to make a little meat go further, they are still very much a meat burger. Keep in mind too that the nutrition difference in a burger happens in the toppings: a nice balance of veggies is a healthier choice than loads of cheese and condiments that are packed with salt and sugar.
Ingredients
- 2 tbsp olive oil, divided
- 8 oz mushrooms, minced
- ¼ tsp mushroom bouillon base or vegetable bouillon powder
- ¼ tsp beef bouillon base
- ¼ cup warm water
- 1 lb 95% lean ground beef
- ½ tsp pepper
- ½ tsp low-sodium Worcestershire sauce
- 4 whole grain buns
- 1 large tomato, sliced
- ½ onion, sliced
- 1 cup sprouts
Steps
- Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add mushrooms and cook until browned and moisture has released (3-5 minutes).
- Move mushrooms to a bowl and chill until cooled (15-20 minutes).
- Dissolve both bases in warm water. Pour over cooled mushrooms.
- Season ground beef with pepper and Worcestershire sauce. Mix in the mushrooms until thoroughly combined. Form into four patties of desired thickness.
- Heat the skillet over high heat. Add the remaining tablespoon of oil, then the burgers. Cover with a lid and let cook until seared (2-3 minutes). Flip, leave lid off, and cook to desired doneness (2-5 minutes).
- Place burgers on buns and top with vegetables.
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Photo courtesy of Guiding Stars