a typical Thai soup called tom yum, which includes straw mushrooms and prawns.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 5 |
| Yield: | 5 burgers |
Ingredients
- 1 tablespoon oil, or as needed
- 1 ¼ pounds lean ground beef
- ½ cup egg whites
- ⅓ cup chopped and drained oil-packed sun-dried tomatoes
- 3 ounces crumbled goat cheese, or more to taste
- 2 teaspoons sea salt
- 1 teaspoon steak seasoning
- 1 teaspoon dried parsley flakes
- 2 tablespoons liquid hickory smoke seasoning (Optional)
Instructions
- Lightly oil a large skillet and put over low heat.
- Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.
- Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 1650 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
3.31.20 Scaled this down to 2 servings and made sliders using brioche rolls. Since the burgers had goat cheese in them, I didn’t add any cheese on top (only caramelized onion), and I’m glad I didn’t because you really taste the goat cheese. They were super tender, moist, and just delicious. I rarely fool around with adding a bunch of ingredients when making burgers (typically grilling), but these were really good! Thanks for sharing your recipe.