Giant Mushroom Burger Recipe

Publisher Photo

Giant Mushroom Burger Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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

1 each: 224 calories, 11g fat (4g saturated fat), 41mg cholesterol, 305mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGiant Mushroom Burger

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review