Ready in about: 20 minutes | Serves 4
Ingredients
2 Large champignons, without legs
2 tbsp Olive oil
1 tbsp Balsamic vinegar
2 Slices of bacon
4 oz Ground beef
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Worcestershire Sauce
1 Cheddar cheese, slice
1 Slice of tomato
2 oz Mixed greens or arugula
1 tbsp Low-sugar ketchup
Directions
Put the mushroom caps in a bowl or shallow plate, and add olive oil, balsamic vinegar, and half the salt and pepper; marinate for at least 30 minutes. Cook the bacon in a frying pan over medium heat until crisp, turning a couple of times to fry each side evenly. Set aside.
Preheat the oven and turn on the grill function (270 °F degrees). Mix in a bowl ground beef, garlic and onion powder, Worcestershire sauce, and the remaining salt and pepper. Form the patties for burgers.
Put the caps of champignons and cutlets on the grill, and cook for about 3-4 minutes on each side until they are soft. At the last minute, put the cheese on the cutlets so that it melts.
Assemble the hamburger with bacon and the rest of the stuffing between the mushroom caps.
Nutritional info per serving:
Calories: 771. Fat: 67 g. Protein: 32 g. Carbs: 4 g.