INGREDIENTS (4 Servings)
- 1 lb ground round
- 2 tbsp white onion, finely minced
- 1 cup white onion, thinly sliced, divided
- 3 tbsp parsley, finely chopped
- 1 tsp chili powder
- Fresh ground black pepper, to taste
- 2 tsp olive oil, divided
- 1 small red bell pepper, cut into strips
- 4 thin-slices deli reduced-fat Swiss cheese
- 1 cup pre-sliced button mushrooms
- 4 standard-size whole-wheat hamburger buns
- 4 romaine lettuce leaves, thick stems removed
- Sea salt, to taste
- 4 tomato slices
Combine the ground round, minced onion, parsley, chili powder, salt and black pepper in a large bowl.
Mix the combination thoroughly with your hands.
Gently form beef mixture into 4 equally sized patties, about 1/2 to ¾ inch thick.
Transfer patties to a broiler pan or rimmed baking sheet.
Cover and refrigerate.
In the meantime…
Add 1 tsp of oil to a medium nonstick skillet and set over medium heat.
When the oil is hot, add the mushrooms and cook them until golden brown and soft, frequently stirring for about 8 minutes.
Transfer to a small bowl.
Add the remaining oil to the skillet and return to medium heat.
Add red pepper and cook for 4 minutes, stirring occasionally.
Add sliced onion and continue cooking for 6 more minutes or until vegetables are tender and lightly browned.
Add the pepper and sliced onion to the bowl of mushrooms and season with salt and black pepper to taste.
Preheat the broiler to high, or a grill to medium-high.
Place the patties under the broiler, about 10 inches from heat source, or on a grill.
Cook the patties 4 to 5 minutes per side, until the meat is no longer pink in the center or the internal temperature registers 160F.
Place 1 slice cheese on each burger and transfer to another plate.
Layer each bun with 1 lettuce leaf, 1 tomato slice, 1 cheeseburger patty and 1/3 cup of the vegetable mixture, and there you have it, Guilt-Free Cheeseburgers.