 |
INGREDIENTS
| 1 pkg |
|
14 g |
|
dried porcini mushrooms |
| 1 tbsp |
|
15 mL |
|
olive oil |
| 4 |
|
4 |
|
unpeeled garlic cloves |
| 1-1/2 lb |
|
750 g |
|
Ground Sirloin, Round or Chuck |
| 2 tbsp |
|
30 mL |
|
finely chopped fresh tarragon |
| 1 tsp |
|
5 mL |
|
salt |
| 1/2 tsp |
|
2 mL |
|
black pepper |
| 4-1/2 inch |
|
11 cm |
|
4 sourdough or Kaiser buns, split in half horizontally |
|
|
|
|
Arugula leaves |
| 3 oz |
|
75 g |
|
soft goat cheese, cut into 4 quarters |
| 4 |
|
4 |
|
yellow or golden tomato slices |
PREPARATION TIME: 20 minutes
COOKING TIME: 25 minutes
DIRECTIONS
1. Combine porcini mushrooms with 1 cup (250 mL) boiling water in small bowl; let stand for 20 minutes. Drain and rinse mushrooms; chop finely and set aside.
2. Heat oil in small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.
3. Add porcini mushrooms, ground sirloin, tarragon, salt and pepper to bowl with garlic; lightly combine. Form into four 3/4-inch (2 cm) thick even-sized patties. Grill patties using medium-high heat for 5-7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.
4. Place arugula on bottom halves of buns; top each with cooked patty. Top each patty with piece of goat cheese, tomato slice and bun top.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 540 Calories |
|
22 g Fat |
| 46 g Protein |
|
38 g Carbohydrates |
|
An excellent source of Iron (43 % RDI)
and Zinc (102 % RDI)
|
|
|
|
|
