This baked burger recipe is a dish my mom made often when I was growing up. It’s easy to make and has a comfort food element without being too heavy or bad for you. I haven’t made it in ages, but lately E. and I have been looking for simpler dishes to make that don’t require a lot of time but are tasty, filling, and as healthy as possible.
I paired it with a side of cabbage and carrots that we had in the fridge. I really want to incorporate a lot more vegetables into our diet, not that we lack necessarily, but I want to be sure we use all the fresh food we buy as well so that we’re not being so wasteful.
Baked Mushroom Burger Patties
- 1 pound ground beef
- 3 cloves garlic, sliced
- 1 teaspoon garlic powder
- One 10 oz can cream of mushroom (I usually get the heart healthy version)
- One 8 oz can sliced mushrooms, drained (or 1/2 cup fresh sliced mushrooms)
- Preheat oven to 375 degrees Fahrenheit
- Combine beef, garlic, garlic powder, salt and pepper.
- Form the beef mixture into patties and place in a 9 x 13 inch baking dish that has been coated with cooking spray.
- Add cream of mushroom on top of patties, maybe adding 1/4 can of water as well.
- Place in oven and cook until patties are done and cream of mushroom is bubbling, about 20-25 minutes.
- 1/2 head cabbage, thinly sliced
- 1 small onion, thinly sliced
- 4 carrots- peeled, halved, then sliced thin
- 1 spoon minced garlic
- 2 cups water
- 1/2 cup white wine
- 1 teaspoon olive oil
- salt/pepper to taste
- heat oil and add onion, cook till translucent
- add cabbage, carrot, garlic, wine, and water
- add salt/pepper
- stir occasionally to cook cabbage down and cook until cabbage and carrots are cooked through and water has mostly evaporated
Do you find sometimes you have too many veggies in the fridge that they go bad before you eat them? What are your solutions for using them up? Do you freeze them or make a meal that can incorporate them all?