Mini Beef Mushroom Burgers
Mini Beef Mushroom Burgers
By adding diced mushrooms to the meat, these burgers stay juicy even when made with Extra Lean Ground Beef. Dress burgers with low-fat toppings such as shredded lettuce and sliced tomatoes to keep them lean and wholesome.
Ingredients
1 egg, beaten
¼ cup (50 mL) EACH dry bread crumbs and finely chopped mushrooms
1 medium onion, finely diced
3 cloves garlic, minced
1 tsp (5 mL) EACH dried oregano and basil
¼ tsp (1 mL) pepper
16 whole wheat dinner rolls
Directions
Combine ground beef, egg, breadcrumbs, mushrooms, onion, garlic, oregano, basil and pepper. Mix lightly; shape beef mixture lightly into sixteen ½-inch (1 cm) thick patties, about 1 oz of meat, per patty. Place on parchment-lined baking sheet. (Make-ahead: Cover and refrigerate for up to 1 day or over-wrap and freeze for up to 1 month.)
Cook burgers in 375°F (190°C) oven, until digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C), about 25 minutes (turning twice).
Tuck patties into dinner rolls.
