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Photo:Fred Hardy
Fred Hardy
Active Time:40 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsBurgers3mediumportobello mushroom caps (about 6 ounces total), stems and gills removed½teaspoonlower-sodium Worcestershire sauce½teaspoonsalt-free garlic-and herb seasoning, such as Mrs. Dash⅛teaspoonsmoked paprika1pound92%-lean ground beef2tablespooncanola oilorother neutral cooking oil, divided½teaspoonground pepper⅛teaspoonkosher salt4slicesAmerican cheese4whole-wheat hamburger buns, splitBibb lettuce, sliced beefsteak tomato, thinly sliced white onionand/ordill pickles for servingSmoky Balsamic Sauce2tablespoonslight mayonnaise2tablespoonslow-fat plain strained (Greek-style) yogurt1teaspoonbalsamic vinegar½teaspoonground pepper¼teaspoonsmoked paprika
Cook Mode(Keep screen awake)
Ingredients
Burgers
3mediumportobello mushroom caps (about 6 ounces total), stems and gills removed
½teaspoonlower-sodium Worcestershire sauce
½teaspoonsalt-free garlic-and herb seasoning, such as Mrs. Dash
⅛teaspoonsmoked paprika
1pound92%-lean ground beef
2tablespooncanola oilorother neutral cooking oil, divided
½teaspoonground pepper
⅛teaspoonkosher salt
4slicesAmerican cheese
4whole-wheat hamburger buns, split
Bibb lettuce, sliced beefsteak tomato, thinly sliced white onionand/ordill pickles for serving
Smoky Balsamic Sauce
2tablespoonslight mayonnaise
2tablespoonslow-fat plain strained (Greek-style) yogurt
1teaspoonbalsamic vinegar
¼teaspoonsmoked paprika
DirectionsTo prepare burgers:Line a baking sheet with parchment paper. Place mushrooms, Worcestershire, garlic-and-herb seasoning and ⅛ teaspoon smoked paprika in a food processor. Process until the mushrooms are finely chopped, about 30 seconds. Transfer to a large bowl.Fred HardyAdd ground beef to the mushroom mixture. Using your hands, mix together until combined. Divide the mixture into 4 balls; place on the prepared baking sheet. Cover and refrigerate for 10 minutes.Fred HardyMeanwhile, prepare sauce:Combine mayonnaise, yogurt, vinegar, pepper and smoked paprika; refrigerate until ready to serve.Fred HardyWhen the balls are chilled; heat 1 tablespoon oil in a large cast-iron skillet over medium heat, about 3 minutes. Sprinkle the balls with pepper and salt. Increase heat to high; continue heating the oil for 2 minutes.Place 2 balls in the pan. Working quickly, use a rigid metal spatula to press down firmly, smashing the balls into flat patties (4- to 5-inch diameter; if desired, use another spatula to press down on the first spatula to create leverage and spread the patties evenly). Cook, undisturbed, until a golden-brown, crispy crust forms on the bottoms, about 3 minutes. Carefully flip; top each patty with 1 cheese slice. Cook, undisturbed, until a thermometer inserted into the thickest portion registers 160°F, about 2 minutes. Transfer the burgers to a plate; cover to keep warm. Wipe the pan clean. Repeat the procedure with the remaining 1 tablespoon oil and 2 balls.Fred HardyArrange the burgers on bun bottoms. Top with lettuce, tomato, onion and/or pickles, if desired. Spread the cut sides of the top buns evenly with the sauce and place on top.EquipmentParchment paperOriginally appeared: EatingWell.com, October 2022
Directions
To prepare burgers:Line a baking sheet with parchment paper. Place mushrooms, Worcestershire, garlic-and-herb seasoning and ⅛ teaspoon smoked paprika in a food processor. Process until the mushrooms are finely chopped, about 30 seconds. Transfer to a large bowl.Fred HardyAdd ground beef to the mushroom mixture. Using your hands, mix together until combined. Divide the mixture into 4 balls; place on the prepared baking sheet. Cover and refrigerate for 10 minutes.Fred HardyMeanwhile, prepare sauce:Combine mayonnaise, yogurt, vinegar, pepper and smoked paprika; refrigerate until ready to serve.Fred HardyWhen the balls are chilled; heat 1 tablespoon oil in a large cast-iron skillet over medium heat, about 3 minutes. Sprinkle the balls with pepper and salt. Increase heat to high; continue heating the oil for 2 minutes.Place 2 balls in the pan. Working quickly, use a rigid metal spatula to press down firmly, smashing the balls into flat patties (4- to 5-inch diameter; if desired, use another spatula to press down on the first spatula to create leverage and spread the patties evenly). Cook, undisturbed, until a golden-brown, crispy crust forms on the bottoms, about 3 minutes. Carefully flip; top each patty with 1 cheese slice. Cook, undisturbed, until a thermometer inserted into the thickest portion registers 160°F, about 2 minutes. Transfer the burgers to a plate; cover to keep warm. Wipe the pan clean. Repeat the procedure with the remaining 1 tablespoon oil and 2 balls.Fred HardyArrange the burgers on bun bottoms. Top with lettuce, tomato, onion and/or pickles, if desired. Spread the cut sides of the top buns evenly with the sauce and place on top.EquipmentParchment paper
To prepare burgers:Line a baking sheet with parchment paper. Place mushrooms, Worcestershire, garlic-and-herb seasoning and ⅛ teaspoon smoked paprika in a food processor. Process until the mushrooms are finely chopped, about 30 seconds. Transfer to a large bowl.
Add ground beef to the mushroom mixture. Using your hands, mix together until combined. Divide the mixture into 4 balls; place on the prepared baking sheet. Cover and refrigerate for 10 minutes.
Meanwhile, prepare sauce:Combine mayonnaise, yogurt, vinegar, pepper and smoked paprika; refrigerate until ready to serve.
When the balls are chilled; heat 1 tablespoon oil in a large cast-iron skillet over medium heat, about 3 minutes. Sprinkle the balls with pepper and salt. Increase heat to high; continue heating the oil for 2 minutes.
Place 2 balls in the pan. Working quickly, use a rigid metal spatula to press down firmly, smashing the balls into flat patties (4- to 5-inch diameter; if desired, use another spatula to press down on the first spatula to create leverage and spread the patties evenly). Cook, undisturbed, until a golden-brown, crispy crust forms on the bottoms, about 3 minutes. Carefully flip; top each patty with 1 cheese slice. Cook, undisturbed, until a thermometer inserted into the thickest portion registers 160°F, about 2 minutes. Transfer the burgers to a plate; cover to keep warm. Wipe the pan clean. Repeat the procedure with the remaining 1 tablespoon oil and 2 balls.
Arrange the burgers on bun bottoms. Top with lettuce, tomato, onion and/or pickles, if desired. Spread the cut sides of the top buns evenly with the sauce and place on top.
Equipment
Parchment paper
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)446Calories26gFat26gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
