First - make burgers. Everyone has their own method so I'll let you take the lead here. Just remember that burgers should be cooked to an internal temperature of 160 degrees F. If you don't have one yet, get a meat thermometer like the one pictured. It allows you to check doneness without cutting into your meat, thus allow all those juices and flavor to stay on the inside.
FYI - 95% lean ground beef is one of 29 lean cuts of beef. Many having less than fat than a chicken breast. Just look for cuts that continue the word chuck or round.
And now onto the amazing second half of the recipe.
Spinach and Portobello Topping
Ingredients
2 teaspoons olive oil
1 teaspoon minced garlic
3 cups packed fresh spinach, stemmed, coarsely chopped (I used the frozen stuff thawed and it worked just fine)
2 cups chopped portobello mushrooms
1 teaspoon freshly grated lemon peel
1/4 teaspoon crushed red pepper
1/2 cup crumbled feta cheese
1/8 teaspoon salt
2. Serve as a topping for Lean Beef Burgers.
Enjoy the deliciousness.
OMG! I was all ready going to the grocery tonight, but the missing pieces of this recipe are now ON my list! I am making these tonight. Thanks CY:)
ReplyDeleteThis reminds me I need to get my BBQ ready! I hate to admit it but I haven't used my BBQ in over a year! (hanging my head in shame)
ReplyDeleteKCK I hope it turned out great! Kimberley, I don't know what I would do without our grill!
ReplyDelete