Mini Beef Mushroom Burgers

By adding diced mushrooms to the meat, these burgers stay juicy even when made with Extra Lean Ground Beef. Dress burgers with low-fat toppings such as shredded lettuce and sliced tomatoes to keep them lean and wholesome.

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Ingredients

• 1 lb (500 g) Van Osch Farms Wagyu Ground Beef

• 1 egg, beaten

• ¼ cup (50 mL) EACH dry bread crumbs and finely chopped mushrooms

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 1 tsp (5 mL) EACH dried oregano and basil

• ¼ tsp (1 mL) pepper

• 16 whole wheat dinner rolls*
  

DIRECTIONS

1. Combine ground beef, egg, breadcrumbs, mushrooms, onion, garlic, oregano, basil, and pepper. Mix lightly; shape beef mixture lightly into sixteen ½-inch (1 cm) thick patties, about 1 oz of meat, per patty. Place on parchment-lined baking sheet. (Make-ahead: Cover and refrigerate for up to 1 day or over-wrap and freeze for up to 1 month.)

2. Cook burgers in 375°F (190°C) oven, until digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C), about 25 minutes (turning twice).

3. Tuck patties into dinner rolls.

*substitute gluten-free buns for a gluten free version

For the original recipe, click here.