Mushroom Capped Hamburgers

Mushroom Capped Hamburgers Recipe

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Lynnda Cloutier


This one is from Jackie Olden's Come Into the Kitchen.


★★★★★ 2 votes



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  • ·
    2 oz. blue cheese
  • ·
    1/4 cup low fat yogurt or sour cream
  • ·
    1 green onion, chopped
  • ·
    2 t. parsley, chopped
  • ·
    1 onion, finely chopped
  • ·
    1 t. whipped margarine
  • ·
    1/4 lb. mushrooms, sliced
  • ·
    1 lb. ground round or sirloin
  • ·
    salt and pepper to taste

How to Make Mushroom Capped Hamburgers


  1. Beat together the cheese, yogurt, green onion and parsley. Set aside. Saute onion in half the margarine until limp. Add mushrooms and remaining margarine and saute just until hot through. Set aside. Shape meat into 4 patties and place on a broiling rack. Season with salt and pepper and broil, turning to brown on both sides and cooking until medium rare. Spoon mushrooms over each patty and top with a dollop of cheese dressing. Return to the broiler just until cheese browns lightly. Makes 4 servings, at 310 calories per serving.
    Source: Come Into the Kitchen

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About Mushroom Capped Hamburgers

Course/Dish: Beef, Burgers

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