(recipe adapted from Eating Well Cookbook 2004)
Yield: 6 servings
Spice up a traditional burger with tasty and nutritious additions!
Ingredients:
1 pound ground beef, bison or elk
6 teaspoons olive oil, divided
8 ounces mushrooms, cleaned and chopped
1 cup chopped onion (1 medium)
1 1/2 tablespoon balsamic vinegar
3/4 cup walnut pieces
1/3 cup blue cheese crumbles
1 large egg
1/2 cup fine dry breadcrumbs
black pepper to taste
8 whole wheat buns
Directions:
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, onion and ½ teaspoon salt. Cook, stirring, until the vegetables are softened, 8-10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
Toast walnuts in a small dry skillet over medium-low heat, stirring, 4-6 minutes. Transfer and allow to cool.
Combine the vegetable mixture and nuts into a food processor. Pulse briefly until coarsely chopped. Add cheese and egg. Pulse briefly until mixed, but rough in texture. Transfer to a bowl, stir in breadcrumbs and pepper. Mix well.
Combine mixture with ground meat by hand. Form into patties.
Cook in skillet with a small amount of oil or on grill until thoroughly cooked (internal temperature of 160 degrees F).
Serve on toasted buns and garnish with fresh tomato, lettuce and your favorite condiment.
Make ahead tip:
Prepare through step 4. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.