Veal and Portobello Mushroom Blend Burger
Hamburger buns are usually a no-brainer for your favorite burger – but we think portobello caps are where it's at for a unique spin on a classic. This Veal and Portobello Mushroom Burger is sandwiched between two big, juicy mushroom caps and is the guilt-free way to get your burger fix and a whopping 26g of protein per serving.
Portobello Mushroom Caps:
12 Portobello mushrooms
4 tablespoons Canola oil
3 tablespoons Worcestershire black pepper blend
16 ounces veal, ground
10 ounces mushrooms, chopped fine
3 ounces bread crumbs
3 ounces milk
1 tablespoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon black pepper
3 tablespoons parsley, chopped
6 slices Swiss cheese
Remove the stems from the mushroom and use them as part of the chopped mushroom mixture, below. Using a tablespoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley.
Form the meat mixture in 4-6 burgers. Reserve for later use.
Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at a time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 160°F.
Grill the mushrooms for 3-4 minutes on each side until tender.
Add one slice of Swiss cheese to the burgers.
Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.
Nutritional Information Per Serving
76 mg cholesterol; 4 g fiber.