2 lbs ground beef, 95% lean
salt and pepper to taste
4 whole-grain hamburger buns, split and toasted
Spinach and Portobello Topping (recipe below)
Lightly shape beef into four burgers, ¾-inch thick. Sprinkle with salt and pepper. Grill over medium high heat 5 to 7 minutes per side until burgers are cooked through (internal temperature should reach 160°F). Place burger on bun and spoon on a generous amount of topping. Serves 4.
Spinach and Portobello Topping
2 tsp olive oil
1 tsp garlic, minced
3 cups fresh spinach packed, stemmed and
2 cups portobello mushrooms, chopped
1 tsp lemon peel, freshly grated
¼ tsp crushed red pepper
¼ cup crumbled feta cheese
⅛ tsp salt
Heat oil in a large non-stick skillet. Add garlic and sauté for 1 minute. Add spinach and toss to coat. Add mushrooms, lemon peel, and red pepper. Cook and stir for 2 minutes or until spinach is wilted and mushrooms are tender. Remove from heat. Add cheese and salt and mix well.