We just finished a two-hour, 28 mile bike ride on the Long Beach Peninsula. It was awesome! My husband’s phone calculated that we each burned 5600 calories (based on speed and distance). A very important number, since this was our dinner:
The Tsunami Burger! The Corral, a little burger joint in Long Beach, WA, has had this burger on their menu for years. The 5 pound burger requires you to order it 24 hours in advance. Since the business is for sale, my mom thought now was the time to order it, before it was too late! Photo op!
Last week I didn’t bike 28 miles, so this was my dinner:
The Beef and Portobello Burger! By finely chopping Portobello mushroom caps and adding it to lean ground beef, you are able to make a “lighter” burger patty.
The result is a juicy burger with a yummy mushroom flavor.
Beef and Portobello Burger
- 6 ounces Portobello mushroom caps
- 12 ounces lean ground beef (93/7%)
- 2 Tbsp. dried whole wheat bread crumbs
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. vegetable oil
- 1/4 cup low-fat mayonnaise
- 2 Tbsp. finely chopped fresh basil
- 1 garlic clove, minced
- 4 whole wheat hamburger buns
- 4 slices tomato
- lettuce leaves
Place mushrooms in a food processor and pulse until minced. Transfer to a large bowl. Add beef, bread crumbs, salt and pepper. Mix well. Shape mixture into 4 patties, 1/2″ thick.
Heat oil in a non-stick skillet and cook patties over medium high heat until done (160 degrees for medium). (Or place them on the grill).
Stir together mayonnaise basil and garlic. Place burgers on buns and top evenly with tomato, lettuce and mayonnaise mixture.
Recipe from Weight Watcher’s Fresh, Fabulous and Fast Cookbook. Each burger has 8 pts+. (Each patty has 3).