Spinach Portobello Burgers
As prepared by Marilyn Dralle, owner of Coyote Creek Angus Beef ranch, adapted from the Healthy Beef Cookbook by the National Cattlemen's Beef Association

This burger contains many umami-rich foods. What's umami? It's the savory/satisfying "taste" of certain foods. Read more here.
  

Ingredients

2 tsp olive oil 1 tsp minced garlic 3 cups packed fresh spinach, stemmed, coarsely chopped 2 cups chopped portobello mushrooms 1 tsp freshlly grated lemon peel 1/4 tsp crushed red pepper 1/2 cup crumbled feta cheese 1/8 tsp salt For her Northside Farmers Market Burger Cookoff entry on July 13, Marilyn substituted 1 tsp coriander for the lemon peel and red pepper.

Of course, we recommend using grass-finished Angus chuck patties from Coyote Creek Angus Beef Ranch for this recipe! Marilyn chose to serve her burger on a fresh rye roll, which she ordered from Pierce's market. Click here for a photo of the finished product.

Directions

1. Heat oil in large nonstick skillet over medium-high heat until hot.
2. Add garlic; cook and stir 30 seconds to 1 minute.
   
3. Add spinach; toss to coat.
4. Add mushrooms, lemon peel, and red pepper; cook and stir 2 minutes or until spinach wilts and mushrooms are tender.
5. Remove from heat. Add cheese and salt; mix well.
6. Serve as topping on beef burgers.