Clean Eating's Mushroom-Garlic Bison (or Elk) Burger with Goat Cheese
This was an amazing melt-in-your mouth burger that we enjoyed having for dinner tonight. Since we have Elk in our freezer that is the protein I used, but I'm sure it would be delicious with Bison also. (Another favorite lean meats of ours.)
How you make it is you take garlic (lots of it), 1 slice of whole wheat bread, mushrooms, red onion, salt, pepper and mince it all together in the food processor. Mix it in with the meat. Make your hamburger patties and cook them up. I put the goat cheese on top of the burger while it was cooking so the cheese got soft. Then on top of the burger and cheese you put a poached egg. You want the yolk somewhat soft so it breaks, but not too much so it's impossible to eat. On the bottom bun (whole wheat) I put spinach and a thick slice of tomato. (The recipe called for arugula, but I would use whatever greens you have in your fridge.)
The burger was so juicy and flavorful! The meat was tender and tasty with the garlic and mushrooms, and the goat cheese added just enough bite and flavor that no fatty condiments are needed. You did not miss having mayo, ranch or whatever condiments you normally put on your burger.
We will definitely cook this burger again! It had 367 calories, 11g fat and 37g protein. Because it was packed with protein you do not need any sides.
(The recipe was taken from the magazine Clean Eating March 2012)
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