Beef and portobello burgers
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Just 2 tablespoons of breadcrumbs and a small amount of reduced-calorie mayo are all it takes to bind these mushroom-and-beef patties together.
Ingredients
Portabella mushrooms
6 oz, caps
Uncooked 93% lean ground beef
¾ pound(s)
Whole wheat breadcrumbs
2 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Canola oil
1 tsp
Reduced calorie mayonnaise
¼ cup(s)
Fresh basil
2 Tbsp, chopped
Garlic
1 clove(s), minced
Light hamburger bun
4 item(s), split
Tomato
4 slice(s), thick slices
Lettuce
4 leaf/leaves, large, green variety
Instructions
1
Place mushrooms in food processor and pulse until minced. Transfer mushrooms to large bowl. Add beef, bread crumbs, salt, and pepper and stir to combine. With damp hands, shape mixture into 4 (½-inch-thick) patties.
2
Heat oil in large skillet over medium-high heat. Add patties and cook, turning once, until instant-read thermometer inserted into side of burgers registers 160°F, about 10 minutes.
3
Meanwhile, stir together mayonnaise, basil, and garlic in small bowl.
4
Spread mayonnaise mixture evenly on tops of buns. Serve burgers in buns and top evenly with tomato slices and lettuce leaves.
5
Serving size: 1 garnished burger
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