I don't think there are any better burgers around than my Dad's on the grill and I don't think you can replicate the flavor anywhere but on a grill. But sometimes an outdoor grill is not convenient so I wanted to come up with a way to add flavor and this was the result. The only problem is they are pretty crumbly, but as long you keep them mini and if you're careful with them, they mostly stay together. And they tasted sooo good so I wanted to share them with you. Plus, they're actually as good leftover after being frozen as they are fresh (which I have never found to be the case with a traditional hamburger).
6 dinner rolls (split in half)
1/2 lb. ground chuck
2 tbsp. finely chopped yellow onion
1 clove garlic, minced
1/2 c. barbecue sauce (I used the balsamic barbecue sauce from this recipe)
2 tablespoons reduced fat mexican cheese blend
Black pepper (to taste)
Salt (to taste - opt.)
1/2 cup sliced mushrooms
4 slices reduced fat provolone cheese (each slice split into 3 dinner roll size pieces)
2 cherry tomatoes (sliced into 6 slices)
1/4 to 1/2 cup arugula
Heat a non stick frying pan or indoor grill over medium to medium-high heat.
Combine the ground chuck, onion, garlic, 1/4 cup barbecue sauce ,and Mexican cheese. Form into 6 equal sized hamburger patties. Fry on each side until cooked through.
While the burgers are frying, spray another frying pan with cooking spray, add the sliced mushrooms and saute until tender (you can use butter or olive oil but I didn't want the extra calories).
Spread each half of each roll with 1 teaspoon of the remaining barbecue sauce and then top each half with 1 piece of provolone.
When the hamburgers are done layer them on top of the provolone on the bottom roll of each sandwich. Then split the sauteed mushrooms between the 6 burgers and layer a tomato slice and a bit of arugula on top of the mushrooms. Top with the remaining rolls and enjoy.
Calories per burger: If the rolls used are 100 calories each, about 270.