Directions

• In a small bowl, combine the onion, rice, salt, pepper and egg white.
• Crumble beef over mixture and mix gently. Shape into two 4-1/2-in. x
• 2-in. oval patties.
• In a large skillet, brown patties in 1-1/2 teaspoons oil for 3-4
• minutes on each side. Remove and set aside; drain drippings.
• In the same skillet, cook mushrooms in remaining oil until tender.
• Stir in broth and Worcestershire sauce. Return patties to the pan.
• Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or
• until rice is tender and meat is no longer pink.
• Remove patties; keep warm. Combine cornstarch and water until smooth;