Mushroom & Beef Burgers with Curried Yogurt Sauce
Swapping out half of the beef in these burgers for the ‘meaty’ consistency and taste of mushrooms results in a hefty calorie savings.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp canola oil divided
- 4 cups button mushrooms chopped
- 1 small onion finely chopped
- 1 tsp cumin
- 1 tsp dried thyme
- 1 jalapeño pepper seeded and minced (optional)
- Salt and pepper to taste
- 250 g extra-lean ground beef
- 1/2 cup bread crumbs
- 1 large egg lightly beaten
- 2 garlic cloves minced
- 1 tbsp grainy or Dijon mustard
- 1/2 cup low-fat plain yogurt
- 1 tsp curry powder
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat one tablespoon (15 mL) canola oil in a large non-stick skillet over medium heat. Add mushrooms and onion; cook until mushrooms are softened, about five minutes. Stir in cumin, thyme, jalapeño (if using), and salt and pepper to taste; heat one minute.
- In a large bowl, gently blend mixture with beef, bread crumbs, egg, garlic and mustard. Form into four large patties or eight sliders.
- Heat remaining oil in skillet over medium heat, or preheat grill to medium. Place patties in pan or on grill; cover and cook for five minutes. Flip, cover and cook for an additional four minutes, or until no longer pink inside.
- Meanwhile, in a small bowl, whisk together yogurt and curry powder. Serve patties topped with sauce.
Recipe Notes
Per serving: 263 calories, 20 g protein, 13 g fat (3 g saturated fat), 17 g carbohydrates, 2 g fibre, 5 g sugars, 89 mg cholesterol, 270 mg sodium
