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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Janice Delagrange from Mt. Airy, Maryland adds mushrooms and onion to well-seasoned lean ground beef before forming it into one giant family-pleasing patty. After grilling it, all she needs to do is slice and serve. Ingredients:
1-1/2 pounds lean ground beef (90% lean) |
1 can (4 ounces) mushroom stems and pieces, drained |
1/4 cup egg substitute |
1/2 cup chopped onion |
1/4 cup ketchup |
1 teaspoon italian seasoning |
1 teaspoon fennel seed, crushed |
1/4 teaspoon pepper |
1/4 teaspoon worcestershire sauce |
Directions:
1. In a large bowl, combine all the ingredients. Pat into a 9-in. circle on a large sheet of waxed paper. Invert onto a greased wire grill basket; peel off waxed paper.
2. Grill, covered, over medium heat or broil 4 in. from the heat for 10-13 minutes on each side or until a meat thermometer reads 160° and meat juices run clear. Cut into six wedges. Yield: 6 servings.
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