Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Beef-Mushroom Burgers
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 55 milligrams
- Sodium
- 836 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 7 grams
- Protein
- 41 grams
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 55 milligrams
- Sodium
- 836 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 7 grams
- Protein
- 41 grams
Ingredients
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.
