Mushroom Burgers

Burgers that substitute Portobello mushrooms for ground beef have become all the rage, and this recipe combines the best of both worlds.

INGREDIENTS | SERVES 4

1 pound lean ground sirloin

1 tablespoon Mrs. Dash Onion and Herb or Garlic and Herb Seasoning Blend

1 10½-ounce can condensed cream of mushroom soup

8 ounces fresh mushrooms, sliced

½ cup milk

  • Mix the ground sirloin with the seasoning blend; shape the meat into four flattened patties.

  • Bring a 2.5-quart pressure braiser or fry pan to temperature over medium-high heat. Add ground sirloin patties; brown for 3 minutes. Turn patties and top with soup. Layer mushrooms over the meat and soup. Pour milk in around the meat. Lock lid into place and bring to low pressure; maintain pressure for 10 minutes.

  • Quick-release the pressure and remove the lid. Transfer the meat to a serving platter and keep warm. Remove and discard any fat. Simmer the pan sauce to thicken it and then pour over the meat.

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