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From 'The EveryGirl’s Guide to Cooking' by Maria Menounos
Without the bun, this recipe is diabetic-friendly!
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 3 portobello mushrooms, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper
- 1 large egg
- 1/2 cup walnuts, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- 4 slices (4 ounces) Gruyère or Swiss cheese
- 4 multigrain or gluten-free buns
Warm 2 tablespoons of the oil in a large skillet over medium-low heat. Cook the onion, mushrooms, garlic, and salt and pepper to taste until the mushrooms are soft, stirring.
In a large bowl, combine the egg, mushroom mixture, walnuts, parsley and breadcrumbs. Form 4 patties, using about 1/2 cup per patty.
Warm the remaining 2 tablespoons oil in the same skillet over medium-high heat. Cook the patties for 5 minutes on each side, or until browned. Lay a slice of cheese on top of each burger and continue to cook until melted.
Serve the burgers with the buns.