Recipe By: N. Jay Sorensen, RD
Serving Size: 4 Preparation Time: 0:25
1 pound ground beef, lean
2 ounces wild rice, cooked
1 each egg
2 ounces portabella mushrooms -- cooked and chopped
2 ounces tomato juice, low sodium
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh thyme -- chopped
6 ounces sour cream
8 ounces onion -- minced
4 each hamburger buns, dark-rye
On a clean work surface, gather the first seven ingredients. Before handling the ground beef, wash hands thoroughly. In a medium size mixing bowl, break the ground meat in several large pieces of meat. Add and incorporate cooked wild rice, egg, chopped mushrooms, tomato juice, salt and pepper. With both hands, combine the mixture until the ingredients are evenly distributed and holds its shape, about 2 minutes. Next, divide the mixture into 4 patties. Use both hands to make the patty. Gently press mixture between the palms of each hand while pushing the mixture inward with a sight turn of the hands. With pressure from your thumbs, push the mixture inward to form a firm, well-round patty. The patties should be 1-1/2-inch thick.
Cook patties on charcoal grill over direct medium high heat. Grill the patties turning once for total cooking time between 10-15 minutes or until medium well. Place the burger on the bottom halve of the bun. On the hamburger bun top, place a dollop of sour cream and spread evenly, then liberally sprinkle raw minced onions on top. Serve burger open faced.