Double Mushroom Burgers with Spiced-up Ketchup

Double Mushroom Burger with Spiced-up Ketchup

PREP 10 MIN COOK 10 MIN SERVES 4

1 ounce dried porcini mushrooms
5 large cremini mushrooms, halved
1 lb ground lean beed (7% fat or less)
1 tsp salt
1/4 tsp black pepper
2 Tbsp ketchup
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp garlic powder
4 whole wheat hamburger buns


1. Put the dried and fresh mushrooms in a food processor and process until finely chopped;
transfer to a medium bowl. Add the ground beef, salt, and pepper to the mushrooms;
with damp hands, shape into 4 patties.

2. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat.
Add the patties and cook until an instant-read thermometer inserted into the side of a burger registers 160'F, about 4 minutes on each side.

Spiced-up Ketchup

3. Meanwhile, mix together the remaining ingredients in a small bowl. Serve each burger in a bun with the spiced-up ketchup alongside.

PER SERVING: (1 BURGER AND SCANT 2 tsp KETCHUP MIXTURE), 298 CAL, 8 G FAT, 3 G SAT FAT, 0 G TRANS FAT, 64 MG CHOL, 927 MG SOD, 26 G CARB, 4 G FIB, 29 G PROT, 64 MG CALC.
PointsPlus Value: 7

My version - see notes below.

Delicious & Filling! This recipe is a keeper!


I grilled these burgers on the BBQ; added a sliced tomato; and some lettuce to the burger itself ~ and then included a side dish of steamed mixed vegetables (about 1/2 cup + 1tsp Becel margarine, which increased my PointsPlus value by 1).