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Giant Mushroom Burger Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

Nutritional Facts

Nutritional Analysis: One serving equals 224 calories, 11 g fat (4 g saturated fat), 41 mg cholesterol, 305 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

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.
Originally published as Giant Mushroom Burger in Quick Cooking July/August 2001, p61

Nutritional Facts

Nutritional Analysis: One serving equals 224 calories, 11 g fat (4 g saturated fat), 41 mg cholesterol, 305 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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