0.0 – 0 reviews • Healthy
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
25 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- Kosher salt
- 2 Persian cucumbers, thinly sliced
- 2 carrots, thinly sliced
- 1 1/2 pounds ground beef chuck
- 2 tablespoons Worcestershire sauce
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 8 ounces shiitake mushrooms, stemmed and sliced
- 4 slices fontina cheese (about 4 ounces)
- 1/2 cup ketchup
- 4 sesame potato buns, split and toasted
Instructions
- Combine 1/2 cup water, the vinegar, sugar and 3/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Combine the cucumbers and carrots in a bowl; pour in the hot liquid and refrigerate until ready to serve.
- Combine the ground beef and 1 tablespoon Worcestershire sauce in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; season with salt and pepper. Set aside.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until browned around the edges, about 10 minutes. Transfer to a plate and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the burgers and cook until browned, about 4 minutes per side; top with the cheese and cover during the last 1 minute.
- Meanwhile, mix the ketchup with the remaining 1 tablespoon Worcestershire sauce; spread on the bottom buns. Serve the burgers on the buns; top with the mushrooms. Drain the pickles and serve on the side.
Nutrition Facts
| Calories |
770 calorie |
| Total Fat |
37 grams |
| Saturated Fat |
18 grams |
| Cholesterol |
160 milligrams |
| Sodium |
1260 milligrams |
| Carbohydrates |
58 grams |
| Dietary Fiber |
4 grams |
| Protein |
51 grams |