A burger recipe for your Memorial Day weekend! Because, of course you are going to a BBQ! With this recipe, indulge with no guilt! While shooting a segment with Dr. Mehmet Oz, I mentioned that I got my burger fix on by swapping half of the lean protein for caramelized mushrooms and onions. It’s up to you whether you want to share the secret!
*Makes 8 mini burgers:
1 tablespoon canola oil
1 1/2 cups finely chopped cremini mushrooms (about 3 ounces)
1 yellow onion, finely chopped
2 garlic cloves, finely minced
1/4 cup finely chopped fresh parsley
1 teaspoon sea salt
1/4 teaspoon black pepper
1 pound 96% lean ground beef
8 whole wheat dinner rolls
2 plum tomatoes, thinly sliced
1 avocado, halved, thinly sliced
1/2 head Bibb lettuce (optional)
- Heat the canola oil in a medium nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring often, until the onion is soft and golden brown, about 15 minutes. Add the garlic and cook for about 4 minutes, just until fragrant. Stir in the parsley, sea salt, and pepper. Turn off the heat and transfer to a medium bowl to cool.
- Place the lean ground beef in a large bowl, add the cooled mushroom mixture, and gently fold the two together. Divide the ground beef mixture into 8 equal balls, and then gently form each into a semi-compact 2 1/2 – to 3-inch-thick patty.
- Heat a nonstick grill or sauté pan over medium-high heat for 2 minutes. Coat the pan with cooking spray and pan-sear the burgers on each side until browned, about 2 minutes per side for medium. Transfer to a plate while you toast the rolls, cut sides down, until golden and etched with grill marks from the pan, about 1 minute.
- Place each patty on a bun bottom and top with a tomato slice, some avocado, and some Bibb lettuce, if desired. Spread desired condiments such as Dijon mustard, my Agave-Shallot Ketchup, or BBQ sauce on the other bun half, and top off the slider.