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.

Good source of iron (20 % DV), excellent source of zinc (59% DV), 14% DV sodium.

Preparation Time: 20 mins. Cooking Time: 20 mins.

1 lb	Extra Lean Ground Beef Sirloin	500 g
	or Round*
1	egg, beaten	1
1/4 cup	EACH dry bread crumbs and	50 mL
	finely chopped mushrooms
1	medium onion, finely diced	1
3	cloves garlic, minced	3
1 tsp	EACH dried oregano and basil	5 mL
1/4 tsp	pepper	1 mL
16	whole wheat dinner rolls	16

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 375º F(190ºC) oven, until digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C), about 25 minutes.

Tuck patties into dinner rolls.

Makes 8 servings (2 burgers per serving)

*Other options: Extra Lean Ground Beef, Lean Ground Beef Sirloin or Chuck, Lean Ground Beef.

Nutritional Information:

Per Serving (2 burgers/serving): Calories: 272, Protein: 18 g, Fat: 8 g, Carbohyrdrate: 2 g, Fibre: 2 g, Sodium 340 mg, Potassium 340 g