R3 and I pretty much use the grill non-top during the summer. Also, with all those veggies and lean protein (aka BEEF) its a great way to stay healthy. Luckily, R3 and I have a cupboard full of cookbooks to help us come up with our creations, including the Healthy Beef Cookbook. And that's were I found this fantastic recipe. First - make burgers. Everyone has their own method so I'll let you take the lead here. Just remember that burgers should be cooked to an internal temperature of 160 degrees F. If you don't have one yet, get a meat thermometer like the one pictured. It allows you to check doneness without cutting into your meat, thus allow all those juices and flavor to stay on the inside.
FYI - 95% lean ground beef is one of 29 lean cuts of beef. Many having less than fat than a chicken breast. Just look for cuts that continue the word chuck or round.
And now onto the amazing second half of the recipe.
Spinach and Portobello Topping
Ingredients
2 teaspoons olive oil
1 teaspoon minced garlic
3 cups packed fresh spinach, stemmed, coarsely chopped (I used the frozen stuff thawed and it worked just fine)
2 cups chopped portobello mushrooms
1 teaspoon freshly grated lemon peel
1/4 teaspoon crushed red pepper
1/2 cup crumbled feta cheese
1/8 teaspoon salt
1. Heat oil in large nonstick skillet over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add spinach; toss to coat. Add mushrooms, lemon peel, and red pepper; cook and stir 2 minutes or until spinach wilts and mushrooms are tender. Remove from heat. Add cheese and salt; mix well. 2. Serve as a topping for Lean Beef Burgers.
Enjoy the deliciousness.
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