Everyone needs more veggies in their diet. Using mushrooms in these burgers adds an ounce of that heart-healthy good stuff to each serving. Pair two sliders with a side dish for an easy backyard dinner for adults; one should be enough for most kids.
Recipe note: Cooling and draining the mushrooms after cooking is key — you’ll want to remove any excess moisture before you mix with the beef. For cheeseburger sliders, add cheese during the last two minutes of cooking.
Makes 12 sliders
1½ lb. lean ground beef (90/10)
¾ lb. mushrooms, sliced or whole
¼ cup chopped shallots
2 tsp. olive oil
2 ½ Tbsp. Worcestershire sauce
1 Tbsp. garlic powder
1 tsp. kosher salt
½ tsp. freshly ground pepper
12 whole-grain mini hamburger buns
Toppings and condiments
1. Place mushrooms in food processor; process until fine crumbles (a little smaller than rice grains). Place mushrooms in bowl; pick out any unprocessed stem parts.
2. Heat oil in a large skillet. Add shallots; saute 2 minutes. Add chopped mushrooms; cook 1 minute or until just beginning to soften. Cool completely, and drain mushroom mixture well.
3. To make burgers, combine ground beef, drained and cooled mushrooms, Worcestershire sauce, garlic powder, salt, and pepper in a mixing bowl. Use hands to incorporate ingredients throughout mixture. Shape into 12 patties.
4. Grill over medium-high heat 5 minutes on each side, or until desired degree of doneness. Serve on slider buns with lettuce, tomato, onion, ketchup, and/or any toppings of choice.
Oven option: Bake in oven at 375 degrees for 15-18 minutes, turning after 8 minutes, or until desired degree of doneness.
NUTRITION INFORMATION (per slider): Calories 210; Total Fat 8g (Saturated Fat 2g); Cholesterol 37mg; Sodium 344mg; Total Carbs 21g (Dietary Fiber 1g, Total Sugars 4g, Added Sugars 0g); Protein 15g
CAROLYN WILLIAMS, PHD, RD