Beef-Mushroom Burgers

• 2 large portobello mushrooms, stems removed and gills scraped out, quartered
• 12 ounces extra-lean ground beef sirloin
• 1 clove garlic, grated
• 1 tablespoon low-sodium soy sauce
• Kosher salt and freshly ground pepper
• 1 tablespoon plus 2 teaspoons vegetable oil
• 4 slices light Swiss cheese (about 2 ounces)
• 1 14 -ounce package frozen edamame pods
• 4 whole-wheat English muffins, split
• Ketchup, lettuce, sliced red onion and/or sliced pickles, for topping

1. Pulse the mushrooms in a food processor until finely chopped.
2. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined.
3. Form into four 1/2-inch-thick patties.
4. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
5. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare.
6. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute.
7. Remove from the heat and uncover.
8. Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent.
9. Microwave until the edamame is bright green and tender, about 5 minutes.
10. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt.
11. Toast the English muffins, then sandwich with the burgers and toppings.
12. Serve with the edamame.
13. Photograph by Charles Masters

portobello mushrooms, extralean ground beef sirloin, clove garlic, soy sauce, kosher salt, vegetable oil, swiss cheese, muffins, ketchup

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beef-mushroom-burgers.html (may not work)