Weekly Recipe: Double-Mushroom Burgers

Double-Mushroom Burgers
Serves 4
5 Points value

1 oz dried mushrooms (porcini, chanterelle, or black trumpet)
5 large fresh cremini or white mushrooms, sliced
1/2 lb lean ground beef (10% fat or less)
1/2 lb lean ground pork
1 Tbsp chopped fresh thyme (or 1 1/2 tsp dried)
1 tsp salt
1/2 tsp onion powder
1/4 tsp black pepper
2 Tbsp chili sauce
3/4 tsp ground allspice

Put the dried and fresh mushrooms in a food processor or blender and pulse until finely ground. Transfer to a medium bowl. Add the beef, pork, thyme, salt, onion powder, and pepper. Form into 4 burgers.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the burgers and cook until an instant-read thermometer inserted into the side of a burger registers 160 degrees, about 4 minutes per side.

Meanwhile, mix the chili sauce and allspice in a small bowl until smooth. Serve with the burgers.

Per serving: 237 cal, 11g fat (4g sat fat), 753mg sodium, 2g fiber

Filling Extra: pair these juicy burgers with a side of instant polenta (1/2c cooked polenta will increase the per serving Points value by 2).