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4 frozen beef burgers, such as sirloin
2 plum tomatoes
1 yellow bell pepper
1/2 small onion
2 cups sliced mushrooms
1 tsp dried basil
1 tsp oregano leaves
1/2 to 1 tsp hot-red-chili-flakes
1 cup crumbled goat cheese, or grated cheddar or mozzarella
Place frozen burgers in a large frying pan, preferably non-stick, set over medium-high heat. Cook until lightly browned around edges, about 3 to 4 minutes per side. Add a little oil, if necessary. Meanwhile, slice tomatoes into thin rounds and pepper into bite-size strips. Thinly slice onion and separate into rings.
When burgers are lightly browned, remove from pan. Add pepper, onion and mushrooms to pan. Stir-fry until mushrooms take on a little colour, 2 to 3 minutes. Reduce heat to low. Return burgers to pan. Place mushroom mixture and tomatoes overtop. Sprinkle with seasonings. Cover and cook until burgers are done as you like, 4 to 6 more minutes, then sprinkle with cheese. Great with roasted potato wedges.
Calories 483, Protein 32.3g, Carbohydrates 8.7g, Fat 36.7g, Fibre 1.5g, Sodium 507mg.
Use fresh pizza toppings - mushrooms, yellow pepper, tomatoes and lots of gooey cheese - to top frozen burgers in this speedy sauté.
Instead of frozen burgers, make your own burgers and cook over medium heat, 5 minutes per side, before adding toppings.