Beef-Mushroom Burgers

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 large portobello mushrooms, stems removed and gills scraped out, quartered
  • 12 ounces extra-lean ground beef sirloin
  • 1 clove garlic, grated
  • 1 tablespoon low-sodium soy sauce
  • Kosher salt and freshly ground pepper
  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 4 slices light Swiss cheese (about 2 ounces)
  • 1 14 -ounce package frozen edamame pods
  • 4 whole-wheat English muffins, split
  • Ketchup, lettuce, sliced red onion and/or sliced pickles, for topping
Directions
  • Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties.

  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover.

  • Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until the edamame is bright green and tender, about 5 minutes. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt.

  • Toast the English muffins, then sandwich with the burgers and toppings. Serve with the edamame.

  • Photograph by Charles Masters


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