Mushroom-N-Onion Stuffed Burger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 small portabella mushroom caps, about the size of a tuna can1 sweet onion, sliced1 lemon, zested and juiced1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary1/4 teaspoon cracked black pepper16 ounces lean ground beef, (96% lean 4% fat)Special tools: tuna can or burger stuffer
Preheat the grill to 425 degrees.
Place the onions in a cast-iron skillet or grill-safe pan on the preheated grill, and cook for 10 minutes with the grill lid closed. At the same time, cook the mushrooms directly on the grill.
Remove the vegetables from the grill. Stir the onions, then add the lemon zest and juice, pepper, and rosemary.
Assemble the burgers:
Using a can opener, remove the top and bottom from a clean tuna can. Coat the inside of the can with cooking spray. Place the can on a sheet of wax or parchment paper.
Press 2 ounces of ground beef into the can, then hollow out the center with a measuring cup or the back of a spoon.
Fill with 1 mushroom and 1/4 of the onions, then top with another 2 ounces of meat. Pinch the seams to seal in the vegetables. Press down on the burger as you pull up on the can to release the burger.
Reduce the grill heat to 400 degrees. Grill the burgers for 4 minutes, flip, then grill for an additional 2-3 minutes, until the internal temperature of the meat reaches 160 degrees F.
Remove from grill; serve on a toasted bun (if desired--calories not included), with your choice of toppings.
Serving Size: 1 burger
Place the onions in a cast-iron skillet or grill-safe pan on the preheated grill, and cook for 10 minutes with the grill lid closed. At the same time, cook the mushrooms directly on the grill.
Remove the vegetables from the grill. Stir the onions, then add the lemon zest and juice, pepper, and rosemary.
Assemble the burgers:
Using a can opener, remove the top and bottom from a clean tuna can. Coat the inside of the can with cooking spray. Place the can on a sheet of wax or parchment paper.
Press 2 ounces of ground beef into the can, then hollow out the center with a measuring cup or the back of a spoon.
Fill with 1 mushroom and 1/4 of the onions, then top with another 2 ounces of meat. Pinch the seams to seal in the vegetables. Press down on the burger as you pull up on the can to release the burger.
Reduce the grill heat to 400 degrees. Grill the burgers for 4 minutes, flip, then grill for an additional 2-3 minutes, until the internal temperature of the meat reaches 160 degrees F.
Remove from grill; serve on a toasted bun (if desired--calories not included), with your choice of toppings.
Serving Size: 1 burger
Nutritional Info Amount Per Serving
- Calories: 161.9
- Total Fat: 4.6 g
- Cholesterol: 60.0 mg
- Sodium: 87.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.1 g
- Protein: 25.1 g
Member Reviews
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I_AM_EEVIE
CBANDCB I think the point of cutting the mushys is so that you are not eating a 'lump' in the middle of your burger. An easier way to stuff a burger is to take the meat, roll it into a ball, create a ditch, then stuff the mushys/onions in the ditch surrounding them with meat, flatten, cook. - 7/3/12
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DRAGONFLY02
Two ?. "Fill with 1 mushroom and 1/4 of the mushrooms..." Should it be fill with 1 mushroom and 1/4 of the onions? Also, I thought a serving of meat is 3 oz. This is 4 oz total, plus the mushrooms and onions would add some bulk. I'd try to reduce the amount to 3 oz. of meat to lower calories & fat. - 7/3/12
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CD12140270
This is badly written - below, someone else pointed out that "onions" were meant instead of mushrooms. But what is the point of "cut mushrooms in half horizontally"? It looks like one mushroom cap per burger.
Also - many (most?) modern cans have a rounded bottom that don't allow can-opener removal. - 7/3/12