Serves 4.
Note: From Ellie Krieger.
• 12 oz. lean ground beef (90 percent lean or higher)
• 1 tbsp. olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, stemmed, seeded and diced
• 3 garlic cloves, minced
• 8 oz. sliced white button mushrooms, stemmed, cleaned and finely chopped
• 1 (15-oz.) can no-salt-added tomato sauce
• 1 tbsp. tomato paste
• 1 1/2 tbsp. molasses
• 1 tbsp. chili powder
• 2 tsp. apple cider vinegar
• 1 tsp. powdered mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 whole-wheat hamburger buns
Directions
Brown the beef in a very large skillet over medium-high heat, breaking it up with a spoon as it cooks, for 3 to 4 minutes. Use a slotted spoon to transfer the meat to a plate.
Add the oil to the pan (medium-high heat); once the oil shimmers, stir in the onion and peppers; cook for 5 or 6 minutes, stirring occasionally, until the onions have picked up a little color and peppers have softened. Stir in the garlic; cook for 1 minute, then add the mushrooms and cook for about 5 minutes, stirring once or twice, or until they release their moisture and begin to brown.
Reduce the heat to medium. Return the beef to the skillet, then stir in the tomato sauce, tomato paste, molasses, chili powder, vinegar, powdered mustard, salt and pepper, until well blended. Cook for 5 to 10 minutes, until the mixture thickens and most of its liquid has evaporated.
To serve, pile about 3/4 cup of the mixture onto each split hamburger bun. Serve warm.
Nutrition information per serving:
Calories410
Fat15 g
Sodium520 mg
Carbohydrates27 g
Saturated fat5 g
Total sugars17 g
Protein47 g
Cholesterol55 mg
Dietary fiber8 g
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