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.