Wednesday, March 31, 2010

New Favorites - Deli Flats and Sandwich Thins

My New favorite sandwich breads. 
Gives you all the satisfaction without all the calories.

Smothered Steak Burgers
Yield:  4 servings (serving size: 1 burger)

Cooking spray
2 tablespoons finely chopped shallots
1 garlic clove, minced
1 (8-ounce) package mushrooms, sliced
1/2 cup beef broth
1 tablespoon steak sauce - I used Tastefully Simple Merlot Sauce
1 teaspoon cornstarch
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 pound ground sirloin
1/4 teaspoon salt
4 lettuce leaves
4 tomato slices
4 Sandwich thins or Deli Flat - rolls

  1. Heat a skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender. Add mushrooms to pan; cook 10 minutes or until moisture evaporates. Whisk together broth, steak sauce, and cornstarch. Add mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.
  2. Whisk together remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 patties
  3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.

Adapted from Cooking Light, JANUARY 2009

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