Mushroom-N-Onion Stuffed Burger
IntroductionRather 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.
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
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!
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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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