- Preparation Time : 15 mins | Cooking Time : 6 mins | Makes 4 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 380.0 |
| Total Fat | 11.0 g |
| Saturated Fat | 3.5 g |
| Cholestrol | 70.0 mg |
| Sodium | 330.0 mg |
| Total Carbs | 38.0 g |
| Dietary Fiber | 2.0 g |
| Sugars | 8.0 g |
| Protein | 33.0 g |
Ingredients List
- 2 tbsp. olive oil
- 1/2 cup finely chopped shallots
- 1 lb. baby portobellos, crimini and/or white mushrooms, finely chopped
- 2 tsp. chopped fresh thyme
- 1 clove garlic, finely chopped
- 2 tbsp. chopped flat-leaf parsley
- 8 ounces extra lean ground beef
- 1/2 cup panko bread crumbs
- 6 Tbsp. Hellmann's® or Best Food's® Spicy Dipping Sauce, divided
- 4 whole wheat buns or brioche buns
- 1 cup arugula
DIRECTIONS
-
Heat olive oil in large nonstick skillet over medium heat and cook shallots, stirring occasionally, until softened, about 5 minutes. Stir in mushrooms, thyme and garlic and cook, stirring frequently, until mushrooms are softened and juices have cooked off, about 5 minutes. Stir in parsley and remove from heat; let cool.
-
Combine mushroom mixture, ground beef, panko and 2 Tbsp. Hellmann's® or Best Food's® Spicy Dipping Sauce in bowl. Shape into 4 patties.
-
Spray nonstick skillet with no-stick cooking spray and cook burgers over medium-high heat 3 minutes. Turn burgers, reduce heat and cook until desired doneness, about 2 minutes for medium-rare. Top, if desired, with your favorite cheese.
-
Place burgers on bun bottoms.Top each with 1/4 cup arugula, 1 tablespoon remaining Dipping Sauce, then bun tops.
