Home Run Hamburgers
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Teaspoon|
|Vidalia onion||1 Medium, thinly sliced|
|Sliced shiitake mushrooms||1 1⁄2 Cup (24 tbs)|
|Extra lean ground beef round||1 1⁄4 Pound|
|Fresh bread crumbs||1⁄3 Cup (5.33 tbs)|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Tomato paste||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground black pepper||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Hot pepper sauce||3 Dash|
|Liquid smoke||2 Drop|
|Whole wheat hamburger buns||6|
|Red leaf lettuce||6|
Place the bulgur in a large bowl.
Add the water.
Cover and let stand for 15 minutes, or until soft.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions and cook for 10 minutes, or until very soft.
Add the mushrooms and saute for 5 minutes, or until soft.
Drain the bulgur and return it to the bowl.
Stir in the beef, bread crumbs, parsley, Worcestershire sauce, tomato paste, garlic, black pepper, mustard, hot-pepper sauce, and liquid smoke (if using).
Shape the mixture into six 1 "-thick patties.
Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Cook the burgers 4" from the heat for 3 to 4 minutes per side for medium doneness.
Set a burger on the bottom half of each bun.
Divide the sauteed onions and mushrooms among the burgers and top each with lettuce, tomato, and the top halves of the buns.