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Memorial Day burgers fuse meat with mushrooms for rich, juicy flavor

Looking for a really juicy burger for next Memorial Day weekend or for whenever you want a burger? Try this one. Mushrooms add an earthy flavor to lean ground beef. They also make burgers juicy.

The mushrooms are cooked before being added to the minced meat. Be sure to cook them until dry, with no liquid left in the pan.

Useful tips:

— You can use any type of mushroom.

— You can use any type of hamburger bun.


— Prepare burgers.

— While the burgers are cooking, assemble the salad and toast the burger buns.

Shopping list:

To buy: 8 ounces of 95% lean beef, 6 ounces of wild mushrooms (oyster mushrooms, shiitake mushrooms, chanterelles), 1 bottle of smoked paprika, 1 package of whole wheat hamburger buns, 1 large tomato, 1 package of washed lettuce ready to eat, 1 cucumber, 1 green pepper and 1 bottle of vinaigrette and reduced-fat oil.

Based: olive oil, salt and black pepper.

Wild Mushroom and Beef Burgers

Recipe by Linda Gassenheimer

6 ounces of wild mushrooms (oyster mushrooms, shiitake, chanterelles) chopped (about 21/2 cups)

1 teaspoon smoked paprika

Salt and freshly ground pepper

8 ounces 95% lean ground beef

1 tablespoon olive oil

2 whole wheat hamburger rolls

1 large tomato, cut into 2 slices and the rest into cubes

Several lettuce leaves

Wash the mushrooms and chop them by hand or in a food processor. Cook for 5 minutes or until the pan is dry. Add smoked paprika and salt and pepper to taste.

Mix the mushrooms with the ground beef. Using your hands, form two patties. Use your thumb to make a small indentation in the center of each patty. This prevents the burgers from puffing up while cooking.

Heat the oil in a non-stick skillet and add the burgers. Cook 6 to 8 minutes on each side. A meat thermometer should read 125 degrees Fahrenheit for rare or 145 degrees for medium.

Toast the buns in the toaster oven or under the broiler. Place the burgers on the bottom bun. Place a slice of tomato on each burger (keep the remaining tomato cubes for the salad). Add several lettuce leaves over the tomato. Add the top of the bun.

Makes 2 servings.

Per serving: 448 calories (29% fat), 16.2g fat (4.2g saturated, 6.1g monounsaturated), 72mg cholesterol, 33g protein, 39.4g carbs, 6, 8g fiber, 277mg sodium.

Tomato and cucumber salad

Recipe by Linda Gassenheimer

4 cups of lettuce

1 cup sliced ​​cucumber

1 cup green pepper cubes

Leftover burger tomato cubes

4 tablespoons reduced fat oil and vinegar dressing

Divide the lettuce between two plates and add the cucumber, green pepper and tomato cubes. Drizzle dressing over top.

Makes 2 servings.

Per serving: 71 calories (32% fat), 2.6g fat (0.2g saturated, 0.7g monounsaturated), 2mg cholesterol, 2.8g protein, 11.4g carbohydrate, 4, 3g fiber, 24mg sodium.

– Linda Gassenheimer is the author of more than 30 cookbooks, including her most recent, “The 12-Week Diabetes Cookbook.” Listen to Linda at and all major podcast sites. Email her at [email protected]

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