Portobello & Beef Patty Melt

From EatingWell: January/February 2008 — Subscribe Now!

This diner classic gets a makeover by replacing some of the ground beef with finely chopped portobello mushrooms, which add moisture and flavor. We like a smear of pickle relish on top, but you could try chutney, mustard or hot pepper relish in its place. Make it a Meal: Round out the plate with Oven Sweet Potato Fries and Balsamic & Parmesan Roasted Cauliflower.

READER'S COMMENT:

"Easy and yummy, you'll never make an ordinary burger again :) "

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Healthy weight | High calcium | View Complete Nutrition Guidelines»

Ingredients

12 ounces 93%-lean ground beef
2 cups finely chopped portobello mushroom caps, (about 2), gills removed
3 tablespoons plain dry breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices rye bread
1 clove garlic, peeled
8 teaspoons pickle relish
4 slices Swiss cheese, (2 ounces)

Preparation

Position rack in upper third of oven; preheat broiler. Line a broiler pan with foil.
Gently mix beef, mushrooms, breadcrumbs, Worcestershire, thyme, salt and pepper in a medium bowl until combined. Shape into 4 patties and place on the prepared pan. Broil until cooked though, 4 to 6 minutes per side.
Meanwhile, toast bread. Rub each slice of toast with garlic.
Place 1 patty on each piece of toast, top each with 2 teaspoons relish and cover with a slice of cheese. Remove foil and place the sandwiches on the pan; broil until the cheese is just melted, 30 to 60 seconds.

Nutrition

Per serving: 299 calories; 11 g fat (5 g sat, 4 g mono); 61 mg cholesterol; 26 g carbohydrates; 25 g protein; 3 g fiber; 583 mg sodium; 412 mg potassium.

Nutrition Bonus: Zinc (36% daily value), Iron (20% dv), Folate (17% dv), Calcium (15% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat