Crave Wednesday: Smothered Steak Burgers

I love my husband, but honestly, the man thinks he's a doctor and doles out some of the worst medical advice in the world.

Recently he insisted he didn't need to get a flu shot because he didn't get one last year, and he didn't die of the flu when he was a baby, so Thatbaby is sure to be safe. 

And then we all get sick.  Not all at the same time.  It started with Thatboy, who got sick on Friday morning.  Then came Thatkid, who spent all Friday night throwing up.  It took me all the way till Sunday before my stomach started bothering me.  Thatboy insisted, despite the fact we weren't sick at the same time, or had eaten the same foods, that we had food poisoning.  He continued to insist this despite the fact that I found out kids in both Thatbaby and Thatkid's daycare/preschool had a similar bug.  And despite my showing him diagrams of viruses, and explaining how they work, he still insisted that the only way to get rid of them was through vomit or bowel movements - so I should make myself do one or the other.  You'll notice the line for treatment from Dr. Thatboy is not out the door.

I had my own way of dealing with the stomach bug - I spent the day doing nothing but drinking gatorade and water.  Lots of both.  By the next morning I felt as good as new.  And hungry!  I wanted to eat just about everything.  Like a real sink your teeth into burger.  Covered with a rich mushroom gravy.  Thick and messy, this is the probably the last thing you should be putting in your stomach once your stomach lets you put things in it, but for me it was just what the doctor ordered.

Smothered Steak Burgers (From Cooking Light)

Cooking Spray

2 Tbsp finely chopped shallots

1 garlic cloves, minced

1 package presliced mushrooms 

1/2 cup fat-free, low sodium beef broth

1 Tbsp low sodium steak sauce

1 tsp cornstarch

1/2 tsp freshly ground black pepper, divided

2 Tbsp ketchup

1 Tbsp Worcestershire sauce

1 lb ground sirloin

1/4 tsp salt

4 green leaf lettuce leaves

4 slices tomato

4 bakery rolls

1. Heat a large skillet over medium heat.  Coat pan with cooking spray.  Add shallots and garlic to pan.  Cook 1 minute or until tender, stirring frequentl.
2. Increase heat to medium-high.  Add mushrooms to pan.  Cook 10 minutes or until moisture evaporats, stirring occasionally. 
3. Combine broth, steak sauce, and cornstarch, stirring with a whisk.
4. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.  Stir in 1/4 tsp pepper.  Remove mushroom mixture from pan.  Cover and keep warm. 
5. Wipe  pan with paper towels. Combine 1/4 tsp pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk.
6. Add beef to bowl, toss gently to combine.  
7. Shape beef mixture into 4 equal patties.  Press thumb in center of each patty, leaving a nickle sized indentation.  Sprinkle evenly with salt.
8. Heat pan over medium-high heat.  Coat pan with cooking spray.  Add patties to pan; cook 4 minutes.  Turn and cook 3 minutes.
9. Place 1 lettuce leaf and 1 tomato slice on bottom half of each roll.
10. Top each serving with 1 patty, about 1/4 cup mushroom mixture and top half of roll.