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Beef Patties W/ Burgundy Mushrooms

Source of Recipe

Quick and Easy Low-Carb Cooking - by Nancy Hughes

BEEF PATTIES WITH BURGUNDY MUSHROOMS
Exchanges
WW Points
Yield: 4 servings

- 8 ounces sliced mushrooms
- 1 pound 96% extra lean ground beef, shaped into 4 even patties
- 1/2 cup dry red wine
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon black pepper

Place a 12-inch nonstick skillet over medium high heat until hot. Coat skillet with cooking spray, add mushrooms, and saute 5 minutes. Remove mushrooms from skillet and set aside on separate plate.

Add beef patties to skillet, reduce heat to medium, and cook 4 minutes. Turn and cook 4 minutes longer or until burgers are done to your liking.

Meanwhile, in a small bowl, combine remaining ingredients, add mushrooms and any accumulated juices, and set aside.

Place beef patties on a serving platter and cover with a sheet of foil to keep warm.

Add mushroom mixture to pan residue, increase heat to high, and bring to a boil. Continue boiling 1 minute or until reduced slightly. Spoon over beef patties.

1 patty equals: Calories: 179, Fat: 4 g, Cholesterol: 64 mg, Sodium: 289 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 27 g ++++ Exchanges: 3 Lean Meat ++++ WWP: 3