Ingredients:
-1 lb 96% lean ground beef
-2 Tbsp finely minced white onion, plus 1 cup of thinly sliced, divided
-3 tbsp Italian parsely, finely chopped
-1 tsp chile powder
-1/2 tsp sea salt, plus additional to taste
-Fresh ground black pepper, to taste
-2 tsp olive oil, divided
-1 cup pre-sliced button mushrooms
-1 small bell pepper, cut into strips cut into strips (about one cup)
-4 thin slices reduced fat deli swiss cheese (3/4 oz each)
-4 standard size whole wheat hamburger bun
-4 romaine lettuce leaves, thick steams removed
-4 tomato slices (1/4 inch thick each)
Instructions:
- Place beef, minced onions, parsely, chile powder, salt and black pepper in a large bowl. Hand mix until just combined. Gently form beef mixture into four equal patties, about one half to three quarters of an inch thick. Transfer to a broiler pan or rimmed baking sheet. Cover and refrigerate.
- Add one-teaspoon oil to a medium non stick skillet and set over medium heat. When oil is hot, add mushrooms and cook until golden brown and soft, stirring frequently, about eight minutes. Transfer to a small bowl. Add remaining oil to skillet and return to medium heat. Add red pepper and cook for four minutes, stirring occasionally. Ass sliced onion and continue cooking for six more minutes or until vegetables are tender and lightly browned. Add to bowl with mushrooms. Season vegetables with salt and pepper and stir to combine.
- When ready, preheat broiler to high or grill to medium to heat.
- Place patties under broiler about 10 inches from heat source, or on a grill. Cook four to five minutes per side, until meat is no longer pink in centre or the internal temperature registers 160 degrees F on an instant – read thermometer. Immediately place one slice cheese on each hot burger (if you want cheese very melted, place on the burgers 30 to 60 seconds before end of cooking time). To serve, layer each bun with one lettuce leaf, one slice of tomato, one cheeseburger patty and one third of the vegetable mixture.
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