From the Kitchen of:  Bonnie

Source:  Country Woman

 

1/2	cup	sliced fresh mushrooms
1/4	cup	chopped onion
1	clove	garlic, minced
1/2	teaspoon	dried oregano
1	cup	crushed tomatoes, undrained

 
BURGERS:

1 1/2	cups	finely chopped fresh mushrooms
1/3	cup	minced fresh basil
1		egg white, beaten
2	tablespoons	grated Parmesan cheese
2	tablespoons	dry bread crumbs
1/2	teaspoon	salt
1/8	teaspoon	pepper
1	pound	lean ground beef
6	slices	part-skim mozzaralla cheese (3 ounces)
6		hamburger buns, split and toasted

In a small skillet coated with nonstick cooking spray, saute mushrooms and onion for 3 minutes.
Add garlic and oregano; saute 1 - 2 minutes longer or until onion is tender.
Stir in tomatoes.
Cook, uncovered, over medium-low heat for 5 minutes, stirring occasionally.
Set aside and keep warm.


In a large bowl, combine the mushrooms, basil, egg white, Parmesan cheese, bread crumbs, salt and pepper.
Crumble beef over mixture; mix well.  Shape into six patties.


Coat grill rack with nonstick cooking spray before starting the grill.
Grill patties, covered, over medium-hot heat for 4 - 5 minutes on each side or until meat juices run clear.
Top patties with cheese and tomato sauce.
Serve on buns.


Yield: 6 servings.