Serves 8
All you need:
- 8 ounces white mushrooms, diced
- l lb lean ground chicken
- ¼ cup fresh basil, chopped
- ½ cup grated Parmesan cheese
- ½ cup panko crumbs
- ½ cup marinara, plus more for dipping/topping
- ½ small onion, diced
- 4 teaspoon s garlic powder
- 1 Tablespoon Italian seasoning
- Pinch of salt and pepper
- Shredded parmesan for topping
- 8 whole wheat hamburger buns
All you do:
- Cook diced mushrooms in a large skillet over medium-high heat until mushrooms have shriveled, about 8 – 10 minutes. Remove from heat.
- While mushrooms cool, put the foll owing ingredients in a medium bowl: ground chicken, grated Parmesan, panko crumbs, Y, cup marinara sauce, onion, garlic powder, Italian seasoning, salt, and pepper. Add mushrooms in last and mix everything together.
- Form patties and make a shallow indentation in the cent er of each patty with your thumb (alternatively, you can make these into meat balls, if desired). Put patties on a plate and place in the f ridge for 30 minutes or until you are ready to prepare.
- Cook burgers over medium heat on a pre-heated grill or spray with cooking spray the large skillet that you used for the mushrooms. Flip the burgers after 8-10 minutes and cook for an additional 8-10 minutes. Burgers are done when they reach an internal temperature of 165 degrees or appear white all the way through.
- Place burgers on hamburger buns and spread marinara evenly onto the tops of the burger. Sprinkle with Parmesan and basil leaves, if desired.
Nutrition Pearls:
- Replacing half of the meat in recipes with chopped mushrooms helps cut down on fat
and calories while giving you a nutritional boost from the mushrooms (a great source of vitamin D!).
Nutrition information per serving: Calories: 287; Fat: 9.5g; Saturated Fat: 3g; Sodium: 445mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugars: 6g, Protein : 20g
Courteous of Kara Hoerr, MS, RDN, CD from the Fitchburg Hy-Vee