 |
INGREDIENTS
| 1 lb |
|
500 g |
|
Medium Ground Beef |
| ½ cup |
|
125 mL |
|
quick cooking rolled oats |
| ¼ cup |
|
50 mL |
|
EACH: light sour cream and finely minced brown or white button mushrooms |
| 1 |
|
1 |
|
medium onion, finely diced |
| 3 |
|
3 |
|
garlic cloves, minced |
| 1 tbsp |
|
15 mL |
|
EACH: Dijon mustard and chopped fresh parsley (or 1 tsp/5 mL dried) |
| 1 tsp |
|
5 mL |
|
EACH: dried oregano and thyme |
| ¼ tsp |
|
1 mL |
|
salt and fresh cracked pepper |
PREPARATION TIME: 20 min
COOKING TIME: 12-16 min
DIRECTIONS
In large bowl, combine beef, rolled oats, sour cream, mushrooms, onion, garlic, parsley, mustard, oregano, thyme, salt and pepper. Mix lightly but thoroughly to blend. Shape into 4 to 6, ½ to ¾-inch thick (1-2 cm) patties. Lightly oil grill. Barbecue, broil or pan-fry using medium-high heat for 5 to 7 minutes per side (turning once) until instant-read thermometer inserted sideways into centre of patties reads at least 160°F (70°C). Patties cooked to an internal temperature of 160°F (70°C) are completely cooked, regardless of colour. Serve on toasted whole wheat buns, topped with Speedy Cabbage Slaw as a relish.
SPEEDY CABBAGE SLAW
In large bowl, whisk together 1/3 cup (75 mL) EACH: white wine vinegar and sugar, ¼ cup (50 mL) canola oil, 1 tbsp (15 mL) EACH: Dijon mustard and chopped fresh parsley. Add 16 oz/454 g bagged coleslaw mix (or 4 cups/1 L) shredded cabbage and carrots) and 1 finely sliced red onion; toss well. Cover and let stand for two hours at room temperature or up to one week in refrigerator.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 504 Calories |
|
22 g Fat |
| 29 g Protein |
|
49 g Carbohydrates |
|
|
|
|
