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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sauteed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger. Ingredients:
cooking spray |
2 tablespoons finely chopped shallots |
1 garlic clove, minced |
1 (8 ounce) package presliced button mushrooms |
1/2 cup fat-free less-sodium beef broth |
1 tablespoon low-sodium steak sauce (such as angostura) |
1 teaspoon cornstarch |
1/2 teaspoon fresh ground black pepper, divided |
2 tablespoons ketchup |
1 tablespoon worcestershire sauce |
1 lb ground sirloin |
1/4 teaspoon salt |
4 green leaf lettuce leaves |
tomato, slices 1/2 inch thick |
4 (2 ounce) kaiser rolls, toasted |
Directions:
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.
2. **Burgers can be grilled seperately on out door grill and then mushrooms cooked as directed.
3. Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.
4. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.
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