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.