Portobello Burgers with Shoestring Fries
|For shoestring fries|
|Garlic powder||1⁄4 Teaspoon|
|Baking potatoes||2 Pound, cut lengthwise into thin strips|
|For mushroom burgers|
|Hard cooked egg white||1 , finely chopped|
|Nonfat mayonnaise||2 Tablespoon|
|Minced shallots||1 Tablespoon|
|Chili sauce||1 Tablespoon|
|Sweet pickle relish||1 Teaspoon|
|Portobello mushroom caps||4 Large|
|Ground black pepper||To Taste|
|Whole wheat hamburger buns||4|
To make the shoestring fries: Preheat the oven to 425°F.
Line 2 baking sheets with foil and coat with no-stick spray.
In a large bowl, whisk together the egg whites, paprika, and garlic powder.
Add the potatoes and toss to coat.
Transfer to the prepared baking sheets, allowing the excess egg whites to drain off.
Bake for 15 minutes.
Switch the position of the baking sheets.
Bake for 10 to 15 minutes, or until golden brown and crispy.
To make the mushroom burgers: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
In a small bowl, combine the egg whites, mayonnaise, shallots, chili sauce, and relish.
Coat the mushroom caps with no-stick spray and season with the salt and pepper.
Cook 4" from the heat for 3 to 4 minutes per side, or until soft and tender.
If desired, lightly toast the buns on the grill or under the broiler.
Place a lettuce leaf and tomato slice on the bottom half of each bun.
Top with a mushroom cap, the seasoned mayonnaise, and the other half of the bun.