Mushroom-Olive Burgers

Cooking Club member Angela Long describes herself as a very easygoing person. Her laid-back attitude came in handy when she was experimenting with this burger recipe. “I was having my parents over and wanted to make something unique,” she says. “I just started adding and thought that if it didn’t turn out, I wouldn’t make it again.” It was so good, she knew she had to share it.

1 lb. ground beef chuck (80% lean)
1 cup button mushrooms, sliced
1/2 cup pimiento-stuffed green olives, chopped
1 small onion, chopped
2 garlic cloves, minced
1/4 cup barbecue sauce
1 teaspoon cayenne pepper
4 hamburger buns, split

1. Heat grill. In large bowl, gently stir together all ingredients except buns. Firmly shape mixture into 4 (5-inch) patties 1/2 inch thick. Refrigerate 30 minutes to firm.

2. Place burgers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 10 to 12 minutes or until cooked through and no longer pink in center, turning once. Serve in buns.

4 sandwiches

PER SANDWICH: 385 calories, 17.5 g total fat (6 g saturated fat), 25 g protein, 31 g carbohydrate, 70 mg cholesterol, 700 mg sodium, 2.5 g fiber


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