Hamburger Steak with Herb Mushroom Sauce
Warm Kale and Brown Rice Salad
Ingredients
- 1½ lb ground sirloin
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 (16-oz) pkg sliced mushrooms
- 1 Tbsp minced garlic
- ¾ cup reduced fat milk
- 1 Tbsp all purpose flour
- 1 tsp dried thyme
Instructions
- Combine beef and ¼ tsp each salt and pepper in a bowl; shape mixture into 6 patties. Cook patties, in batches, in hot oil in a large cast-iron skillet over medium heat 4 minutes per side or until no longer pink. Remove from skillet; keep warm.
- Melt butter in skillet. Add mushrooms, garlic, and ½ tsp each salt and pepper; sauté 5 minutes or until mushrooms are browned and tender.
- Whisk together milk, flour, and thyme; add to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until sauce is thickened. Spoon sauce over burgers.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil in bag brown rice
- 1 (5-oz) pkg baby kale
- ½ cup sweetened dried cranberries
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Stir remaining ingredients into hot cooked rice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
294
|
296
|
590
|
| Fat (g) | 19 | 9 | 28 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 26 | 5 | 31 |
| Carb (g) | 6 | 51 | 57 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 412 | 226 | 638 |
| T. Sugs (g) | 3 | 9 | 12 |
| A. Sugs (g) | 0 | 6 | 6 |
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