Mushroom-N-Onion Stuffed Burger

Mushroom-N-Onion Stuffed Burger

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mushroom-N-Onion Stuffed Burger calories by ingredient
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Introduction

Rather than topping your burgers, try stuffing them. Including veggies saves fat and calories, adds moisture and flavor, and offers a surprise twist. Rather than topping your burgers, try stuffing them. Including veggies saves fat and calories, adds moisture and flavor, and offers a surprise twist.
Number of Servings: 4

Ingredients

    4 small portabella mushroom caps, about the size of a tuna can
    1 sweet onion, sliced
    1 lemon, zested and juiced
    1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
    1/4 teaspoon cracked black pepper
    16 ounces lean ground beef, (96% lean 4% fat)

    Special tools: tuna can or burger stuffer

Tips

I picked up a burger stuffer at a local kitchen shop, but a tuna can and a 1/3 cup measuring cup will work just fine.

This recipe is part of "SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into." It's a must-have companion for all your summer barbecues and potlucks!


Directions

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

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Member Ratings For This Recipe



  • 11 of 12 people found this review helpful
    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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  • 3 of 5 people found this review helpful
    Im not sure about the calories on this recipe... I think 4 o of ground beef lean or otherwise is much much more then the total 161.9 without the vegetables added in. - 7/13/13

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  • Very Good
    3 of 3 people found this review helpful
    Very Tasty!!!!! - 7/3/12

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  • 2 of 2 people found this review helpful
    I add finely chopped vegetables to ground turkey breast to add flavor and moisture. Ground turkey breast is so lean that it tends to dry out in cooking. I also add salt-free spices to the mixture before cooking. - 7/25/12

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  • Very Good
    2 of 3 people found this review helpful
    Haven't tried I was kind of glad to see you used cooked onions there's just some places I don't think raw onions belong - INSIDE a burger is one of them!!! I would be tempted to add peppers and tomatoes as well - 7/3/12

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