I served these with coleslaw (recipe follows) and roasted sweet potato wedges.
Kosher by Design Lightens Up, Susie Fishbein
For the burgers:
1 1/2 pounds lean ground beef
1 large shallot
2 cloves fresh garlic
6 ounces portobello mushroom caps
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon cracked black pepper
2 teaspoons dried parsley
1 tablespoon low-sodium soy sauce
1 teaspoon Worcestershire sauce
nonstick cooking spray
For the garlic spread:
1 teaspoon canola oil
4 cloves fresh garlic, sliced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 cup light mayonnaise
6 whole wheat buns
1 tomato sliced, optional, for garnish
Place the ground beef into a large mixing bowl. Place the shallot and garlic into the bowl of a food processor fitted with a metal blade and pulse until finely chopped. Add the portobello mushrooms and pulse until the mixture resembles ground beef; don't over-pulse or it will turn into a paste.
Add the mushroom mixture to the beef, along with the red pepper flakes, black pepper, parsley, soy sauce, and Worcestershire sauce. Use your hands to gingerly toss until the meat is all mixed and seasoned.
Spray a grill pan with nonstick cooking spray. Heat the pan over medium heat.
Make 6 patties; they should be about 1-inch thick and 6-inches in diameter. Grill for about 6 minutes on each side.
Over medium-low, heat the canola oil in a small pot. Add the sliced garlic and cook, stirring constantly, until garlic is fragrant, about 3 minutes, making sure the garlic does not burn. Add the garlic powder, onion powder, and chili powder. Remove from heat and stir in the mayonnaise.
serve the burgers, topped with the garlic spread, on whole wheat buns. garnish with sliced tomatoes if desired.
Combine half of one (16-ounce) package cabbage-and-carrot coleslaw mix, 1 tablespoon brown sugar, 2 tablespoons cider vinegar, 1 tablespoon coarse ground mustard, and 1/8 teaspoon salt.