Mexican Beef-Mushroom Patty Melts
Prep: 30 minutes
Grill: 10 minutes • Serves: 4
2 packages (8 ounces each) baby bella mushrooms, finely chopped
1 teaspoon 40% less-sodium taco seasoning
1/4teaspoon ground black pepper
1-1/2cups sliced Vidalia onion
1/4cup sliced jalapeño peppers
3/4pound 93% lean ground beef
8 slices whole wheat bread
4 slices Muenster cheese
1/2cup black bean and corn salsa
1 avocado, peeled, pitted and sliced
1. Prepare outdoor grill for direct grilling over medium heat. Spray large skillet with cooking spray; heat 1 minute over medium-high heat. Add mushrooms, taco seasoning and black pepper; cook 10 minutes or until very tender, golden brown and all liquid has evaporated, stirring occasionally. Cool slightly.
2.Spray second large skillet with cooking spray; heat 1 minute over medium heat. Add onion and jalapeño peppers; cook 8 minutes or until very tender and golden brown, stirring occasionally.
3.In large bowl, thoroughly mix ground beef and mushroom mixture; form into 4 (1/2-inch-thick) patties. Make shallow indentation in center of each patty.
4.Spray both sides of patties with cooking spray; place on hot grill rack, cover and cook 8 minutes or until internal temperature reaches 160°, turning once. About 4 minutes before burgers are done, grill bread until grill marks appear, turning once. About 2 minutes before burgers are done, top burgers with cheese.
5.Serve burgers on bread topped with onion-pepper mixture, salsa and avocado.
Approximate nutritional values per serving (1 burger):
498 Calories, 22g Fat (8g Saturated), 77mg Cholesterol,
575mg Sodium, 40g Carbohydrates, 10g Fiber, 8g Sugars, 35g Protein
Dietitian’s Dish:
> Adding meatless ingredients like walnuts, mushrooms, beans and grains to a burger boosts the nutrients and flavor. Walnuts add heart-healthy ALA omega-3 fatty acids. Mushrooms add umami flavor without the need for salt.
