* Exported from MasterCook *
Mushroom and Grain Cheeseburgers
Recipe By :Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil -- to 3 T., as needed
1/2 cup finely chopped onion
1 1/4 pounds mushrooms -- sliced
Salt to taste
2 garlic cloves -- minced
2 teaspoons chopped fresh sage
Freshly ground pepper
1 1/4 cups cooked brown rice -- or barley
1/4 cup chopped fresh parsley
1 egg
3/4 cup cooked chickpeas -- (1/2 can)
2 ounces Gruyère cheese -- sliced very thin with a cheese slicer
1. Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over
medium heat in a heavy ovenproof skillet and add the onion. Cook,
stirring, until it is tender, about 3 minutes. Turn the heat up to
medium-high and add the mushrooms. Cook, stirring often, until the
mushrooms have begun to sweat and soften, about 3 minutes. Turn the heat
back down to medium, add a generous pinch of salt, the garlic and sage,
and continue to cook until the mushrooms are tender, about 3 minutes.
Taste, adjust seasoning and remove from the heat.
2. Place half the mushrooms in a food processor fitted with the steel
blade and the other half in a large bowl, along with the rice or barley
and the parsley.
3. Add the chickpeas and egg to the food processor and purée with the
mushrooms. Stir into the rice and mushroom mixture and mix everything
together. Season to taste with salt and pepper.
4. Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned
cast iron is good, and so is a heavy nonstick pan that can go into the
oven. Moisten your hands lightly and shape 4 large or 6 smaller patties.
Add the remaining tablespoon of oil to the pan and, working in batches if
necessary, cook the burgers for 2 minutes on one side, until nicely
browned. Carefully turn the patties over and place the pan in the oven.
Bake 5 minutes. Remove the pan from the oven and lay thin slices of
Gruyère on top of each burger. Return to the oven and bake for another 5
minutes, or the patties are lightly browned and the cheese has melted.
Remove from the heat and serve, with or without buns, ketchup and the
works.
Yield: 4 to 6 burgers.
Advance preparation: These can be put together and shaped up to 3 days
before browning. Keep them well wrapped in the refrigerator. They can also
be cooked ahead and reheated in a low oven or in a pan on top of the
stove.
Nutritional information per serving (4 servings): 285 calories (44% fat);
14 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 7 grams
monounsaturated fat; 62 milligrams cholesterol; 28 grams carbohydrates; 5
grams dietary fiber; 196 milligrams sodium (does not include salt to
taste); 14 grams protein
Barley is a traditional hearty partner for mushrooms, but brown rice is
just as tasty in this burger.
Source:
"Recipes for Health, New York Times, March 28, 2012"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 241 Calories; 12g Fat (42.0%
calories from fat); 11g Protein; 25g Carbohydrate; 3g Dietary Fiber; 55mg
Cholesterol; 61mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
