Ingredients
- 2 T. finely chopped shallots
- 1 clove garlic minced
- 1 (8 oz.) pkg. sliced button mushrooms
- 1/2 c. fat-free, low-sodium beef broth
- 1 T. low-sodium steak sauce
- 1 tsp. cornstarch
- 1/2 tsp. freshly ground black pepper divided
- 2 T. ketsup
- 1 T. Worcestershire sauce
- 1 lb. ground sirloin
- 1/4 tsp. salt
- 4 slices Swiss cheese
- 4 lettuce leaves
- 4 tomato slices
- 4 Kaiser rolls toasted
Servings:
Units:
Instructions
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.
- Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.
- Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Cover each patty with a slice of cheese, melt slightly. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.
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