Prep: 30 minutes
Grill: 10 minutes • Serves: 4
2 packages (8 ounces each) baby bella mushrooms, finely chopped
1 teaspoon 40% less-sodium taco seasoning
1/4 teaspoon ground black pepper
1-1/2 cups sliced Vidalia onion
1/4 cup sliced jalapeño peppers
3/4 pound 93% lean ground beef
8 slices whole wheat bread
4 slices Muenster cheese
1/2 cup black bean and corn salsa
1 avocado, peeled, pitted and sliced
1.Prepare outdoor grill for direct grilling over medium heat. Spray large skillet with cooking spray; heat 1 minute over medium-high heat. Add mushrooms, taco seasoning and black pepper; cook 10 minutes or until very tender, golden brown and all liquid has evaporated, stirring occasionally. Cool slightly.
2.Spray second large skillet with cooking spray; heat 1 minute over medium heat. Add onion and jalapeño peppers; cook 8 minutes or until very tender and golden brown, stirring occasionally.
3.In large bowl, thoroughly mix ground beef and mushroom mixture; form into 4 (½-inch-thick) patties. Make shallow indentation in center of each patty.
4.Spray both sides of patties with cooking spray; place on hot grill rack, cover and cook 8 minutes or until internal temperature reaches 160°, turning once. About 4 minutes before burgers are done, grill bread until grill marks appear, turning once. About 2 minutes before burgers are done, top burgers with cheese.
5.Serve burgers on bread topped with onion-pepper mixture, salsa and avocado.
Approximate nutritional values per serving (1 burger):
498 Calories, 22g Fat (8g Saturated), 77mg Cholesterol,
575mg Sodium, 40g Carbohydrates, 10g Fiber, 35g Protein
> Serve with roasted potato wedges. Drizzle wedges with olive oil, salt, pepper and a sprinkle of your favorite taco seasoning. Roast at 450° for 20 to 25 minutes, until browned and tender when pierced.