Half Mushroom Half Beef Burger
4.8g
Net Carbs
19.4g
Protein
29.4g
Fat
1.2g
Fiber
366
Calories
Ingredients:
- 7 tablespoons Yellow Onion (chopped)
- 1 each Egg
- 9 ounces Ground beef, lean
- 1 1/2 teaspoons Lea & Perrins, Worcestershire Sauce
- 1/16 tablespoon Thyme, dried
- 1 tablespoon Sour Cream
- 2 cups Button Mushroom, raw, sliced
- 1/4 teaspoon Salt
- 3 teaspoons Dijon Mustard
- 1 1/2 tablespoons Shallots, raw, chopped
- 2 tablespoons Olive Oil
- 1/8 tablespoon Paprika
Directions:
- Roughly dice the mushrooms, mince the onion and shallot.
- Warm a large skillet over medium heat. Once warm, add the olive oil and sauté the onion and shallot until fragrant, about 1 minute. Add the mushrooms to the skillet and stir to evenly distribute. Add the Worcestershire sauce, sprinkle with the salt, paprika, and thyme and stir to combine, cooking for another 2 minutes.
- Transfer the mushroom mixture to a paper towel lined plate. Allow to cool to the touch and then use the paper towel to squeeze much of the moisture and some of the oil out of the mushrooms. Place the mushroom mixture in a medium mixing bowl.
- Add the mustard and egg to the mushroom mixture and stir until well combined. Add the ground beef and use your hands to mix until very well combined. Divide into three equal portions (about 1/3 cup each) and form into 1-inch thick patties. Sprinkle both sides of each patty with a pinch of salt.
- Warm the skillet over medium heat and when warm, pan fry the patties for 4 minutes on each side or until desired level of doneness (at least 140°F internal temperature). Top each patty with 1 teaspoon sour cream and serve. One serving is one patty with 1 teaspoon sour cream.
