Feta Mushroom Burgers Recipe

5 1
Feta Mushroom Burgers Recipe
Feta Mushroom Burgers Recipe photo by Taste of Home
Publisher Photo

Feta Mushroom Burgers Recipe

Be the first to add a review
5 1
Publisher Photo
My son-in-law gave me this recipe and I tweaked it to make it healthier. The burgers are so quick to whip up on the grill on busy nights. —Dolores Block, Frankenmuth, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 6 large portobello mushrooms, stems removed
  • 1 large onion, cut into 1/2-inch slices
  • 6 tablespoons crumbled feta or blue cheese
  • 6 whole wheat hamburger buns or sourdough rolls, split
  • 10 fresh basil leaves, thinly sliced

Directions

Combine first four ingredients; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties. Mix vinegar and oil; brush over mushrooms.
Place burgers, mushrooms and onion on an oiled grill rack over medium heat. Grill, covered, over medium heat 4-6 minutes per side or until a thermometer inserted in burger reads 165° and mushrooms and onion are tender.
Fill mushroom caps with cheese; grill, covered, until cheese is melted, 1-2 minutes. Grill buns, cut side down, until toasted, 30-60 seconds. Serve burgers on buns; top with mushrooms, basil and onion. Yield: 6 servings.
Originally published as Feta Mushroom Burgers in Light Recipes 2015, p64

Nutritional Facts

1 burger: 371 calories, 15g fat (5g saturated fat), 72mg cholesterol, 590mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1/2 fat.

  • 1 pound lean ground beef (90% lean)
  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 6 large portobello mushrooms, stems removed
  • 1 large onion, cut into 1/2-inch slices
  • 6 tablespoons crumbled feta or blue cheese
  • 6 whole wheat hamburger buns or sourdough rolls, split
  • 10 fresh basil leaves, thinly sliced
  1. Combine first four ingredients; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties. Mix vinegar and oil; brush over mushrooms.
  2. Place burgers, mushrooms and onion on an oiled grill rack over medium heat. Grill, covered, over medium heat 4-6 minutes per side or until a thermometer inserted in burger reads 165° and mushrooms and onion are tender.
  3. Fill mushroom caps with cheese; grill, covered, until cheese is melted, 1-2 minutes. Grill buns, cut side down, until toasted, 30-60 seconds. Serve burgers on buns; top with mushrooms, basil and onion. Yield: 6 servings.
Originally published as Feta Mushroom Burgers in Light Recipes 2015, p64

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 forFeta Mushroom Burgers

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