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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from The Good Carb Cookbook. Ingredients:
1/2 cup plus 1 tbl fat-free mayonnaise or 1/2 cup light mayonnaise |
1 tablespoon dijon mustard |
1 1/2 tablespoons dijon mustard |
1 1/2 teaspoons honey |
1 lb 95% lean ground beef |
1 cup finely chopped fresh mushrooms |
3/4 cup finely chopped onion |
1 tablespoon dijon mustard |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons fines herbes or dried thyme and marjoram |
1 1/2 teaspoons crushed garlic |
1/2 teaspoon fresh coarse ground black pepper |
6 slices nonfat swiss cheese (3/4oz each) or 6 slices low-fat swiss cheese (3/4oz each) |
6 multigrain hamburger buns or 6 sourdough hamburger buns |
6 slices tomatoes |
6 thin slices red onions |
6 leaves boston lettuce or 6 leaves bibb lettuce |
Directions:
1. Combine the sauce ingredients in a small bowl and stir to mix well. Set aside.
2. Combine all the burger mixture ingredients in a large bowl and mix thoroughly. Shape the mixture into 6 four-inch patties.
3. Coat a large nonstick, and cook for 4-5 minutes on each side or until the meat is no longer pink inside. (Alternatively, cook the burgers over medium coals or under a broiler for about 7 minutes on each side or until the meat is no longer pink inside).
4. Lay a slice of cheese over each burger, cover the skillet, and cook for another minute or just until the cheese is melted. If you are broiling the burgers, add the cheese and broil for another 30 seconds, or until the cheese is melted.
5. Split the buns open, and spread some of the sauce over each piece. Place each burger on the bottom half of a bun, and top each burger with a slice of tomato, a slice of onion, and a lettuce leaf, and the top half of the bun. Serve hot.
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