BEEF-MUSHROOM BURGERS Yield: 4 servings
2 large portobello mushrooms, stems removed and gills scraped out, quartered
12 oz. extra-lean ground beef sirloin
1 clove garlic, grated
1 Tbsp. reduced sodium soy sauce (or tamari for gluten free)
Kosher salt and freshly ground pepper
1 Tbsp. vegetable oil
4 slices light Swiss cheese
4 whole wheat English muffins, split
Lettuce, red onion, and/or pickles for topping
Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add beef, garlic, soy sauce, 1/4 tsp. salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties.
Heat grill to medium-high heat. Add the patties to the grill. Season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover.
Toast the English muffins, then sandwich with the burgers and toppings.