- 4
Ingredients
- Southwest Green Chile Burgers
- 1 1/2 lb ground chuck beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 teaspoons canned chopped green chiles, drained
- 4 slices havarti cheese (about 3 oz)
- 1 (4.2-oz) Southwest ranch salad kit
- 1 (8-oz) bag shredded lettuce
- 4 potato hamburger buns
- Portabella Fries
- 3 tablespoons canola oil, divided
- 12 oz sliced portabella mushrooms
- 2 eggs (or 1/2 cup egg substitute)
- 1 1/4 cups Italian-style bread crumbs
- 1/4 cup grated Parmesan cheese
- Large zip-top bag, optional
Preparation
Step 1
Preheat grill pan on medium-high (or preheat grill).
Divide meat and form into 4 patties (wash hands).
Season meat with salt and pepper. Place in grill pan (or on grill); grill 3–4 minutes on each side or until 160°F. During last minute of cook time, top each patty with 1 teaspoon chiles and 1 cheese slice.
Combine salad dressing and chips (from salad kit) with lettuce shreds. Place patties on bottom halves of buns. Top burgers with lettuce mixture and top halves of buns. Serve.
Preheat oven to 425°F. Drizzle 1 tablespoon oil evenly over baking sheet.
Discard stems and gills (dark brown layers) from mushrooms.
Whisk eggs until frothy; place in shallow bowl. Combine bread crumbs and Parmesan cheese in large zip-top bag (or shallow bowl).
Place 3–4 mushrooms into eggs, turning to coat both sides. Dip or toss mushrooms with bread crumbs until evenly coated; place in single layer on baking sheet. Repeat with remaining mushrooms. Drizzle with 2 tablespoons oil. Bake 10 minutes.
Turn mushrooms; bake 5–7 more minutes or until mushrooms are tender and golden. May be served with ranch or your favorite dipping sauce.