Hamburgers Diane
Yield
4 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
lemon juice
|
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
onions
sliced |
|
| 1 | cup |
mushrooms
fresh, washed, trimmed, sliced |
|
| 1 | pound |
beef chuck
lean, ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
lemon juice
|
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
onions
sliced |
|
| 237 | ml |
mushrooms
fresh, washed, trimmed, sliced |
|
| 453.6 | g |
beef chuck
lean, ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Melt the margarine in a large skillet.
Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms.
Cook and stir over medium heat for 2 minutes.
Remove from the heat.
Mix the meat, salt and pepper together.
Shape the mixture into 4 patties, each about ¾ inch thick.
Push mushroom-onion mixture to the side of the skillet.
Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes.
Serve with the mushroom-onion mixture spooned over the patties.
