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Photo of Beef and portobello burgers by WW

Beef and portobello burgers

8
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Just 2 tablespoons of breadcrumbs and a small amount of reduced-calorie mayo are all it takes to bind these mushroom-and-beef patties together.

Ingredients

Portabella mushrooms

6 oz, caps

Uncooked 93% lean ground beef

¾ pound(s)

Whole wheat breadcrumbs

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Canola oil

1 tsp

Reduced calorie mayonnaise

¼ cup(s)

Fresh basil

2 Tbsp, chopped

Garlic

1 clove(s), minced

Light hamburger bun

4 item(s), split

Tomato

4 slice(s), thick slices

Lettuce

4 leaf/leaves, large, green variety

Instructions

  1. Place mushrooms in food processor and pulse until minced. Transfer mushrooms to large bowl. Add beef, bread crumbs, salt, and pepper and stir to combine. With damp hands, shape mixture into 4 (½-inch-thick) patties.
  2. Heat oil in large skillet over medium-high heat. Add patties and cook, turning once, until instant-read thermometer inserted into side of burgers registers 160°F, about 10 minutes.
  3. Meanwhile, stir together mayonnaise, basil, and garlic in small bowl.
  4. Spread mayonnaise mixture evenly on tops of buns. Serve burgers in buns and top evenly with tomato slices and lettuce leaves.
  5. Serving size: 1 garnished burger

Notes

Crumble a cooked patty into a lettuce leaf and sprinkle with reduced-sodium soy sauce and top with thinly sliced cucumber and sliced scallions for an easy Asian-style lettuce wrap. Or break up a cooked burger over spiralized zucchini noodles sauced with marinara for a quick-and-healthy spin on bolognese pasta.

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