xiaoxl/recipe_data huggingface dataset:
Fettuccine With Parsley Butter in Pressure Cooker


Ingredients:
olive oil, fettuccine pasta, chicken broth, salt, white pepper, butter, fresh parsley

Directions:
In a pressure cooker, heat oil.  Stir fettucine into hot oil.
Add broth, salt, pepper, and savory.  Secure lid.
Over high heat, develop steam to HIGH PRESSURE.  Reduce heat to maintain pressure and cook 8 minutes.  Release pressure according to manufacturer's directions.  Remove lid.
Drain fettucine through a colander and return to cooker.
Add butter and parsley, mixing gently until fettuccine is well coated.
Pour into a serving bowl.  Sprinkle with cheese.
Makes 6 servings.
Hpno-Rita


Ingredients:
"lime juice"

Directions:
"Shake well. Pour over ice in a salt rimmed glass. Garnish with lime wheel."
Almond Milk (Vegan, Raw, Gluten Free)


Ingredients:
water, molasses

Directions:
Add all ingredients to blender., Process at low speed for 1 minute, and 3 minutes at high speed until smooth., Strain the mixture through a cheese cloth to remove remaining solids., Refrigerate until ready to use.
Yellow Squash Casserole Magnifico!


Ingredients:
butter, cornbread stuffing mix, sour cream, carrot, onion

Directions:
Mix butter and stuffing.
Put half of stuffing in bottom of casserole dish.
Mix all other ingredients, except reserved stuffing, in a bowl until well blended.
Put on top of stuffing in casserole.
Top with reserved stuffing mix.
Bake in 325 oven for 20-25 minutes until hot.
Garlic Stuffed Green Olives


Ingredients:
green olives, garlic, herbs, olive oil

Directions:
Peel Garlic, cut the rough ends.
Place in oven safe container.
Cover with olive oil.
Shake Italian mix: Oregano, Basil, Parsley, and Red Chile Flakes to taste.
Place in oven at 375 400 for 5 to 10 minutes, allow oil to boil for 2 minutes.
Allow the garlic to cool while taking the pimento out of the olives (use a tooth pick].
Stuff cloves into the olives and place the olives back into the brine (the olive container with the juice].
** The oil that the garlic is cooked in can be used as a dipping sauce for toast when finished**.
Spinach, Mushroom, and Chicken Risotto for Rice Cooker


Ingredients:
extra virgin olive oil, pepper, salt, skinless chicken breast, spinach, chicken broth, parmesan cheese, medium grain rice, mushroom

Directions:
Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
While the rice cooks, heat olive oil in a saute pan.
Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
Season to taste with freshly ground black pepper and kosher salt.
Enchilada Chops


Ingredients:
boneless pork chops, monterey jack cheese, onion

Directions:
Lay pork chops in baking dish and cover with the enchilada sauce.
Bake uncovered at 350 for 20 minutes.
After 20 min with chops in the oven, turn them in the sauce and bake 10 more minutes.
Turn off the oven and remove baked and coated chops from the dish and place on a platter.
Cover with finely chopped onions and shredded cheese and put them back into the warm oven just to melt cheese.
Serve and enjoy.
Coconut Custard Pie


Ingredients:
eggs, salt, vanilla, nutmeg, sugar, milk, coconut

Directions:
Beat eggs slightly and add sugar and salt.  Add milk and vanilla.
Strain custard; discard solids.  Add coconut, and pour into unbaked pieshell (9-10 inches] and sprinkle with nutmeg.
Bake at 450 for 10 minutes, then 350 for 20 minutes.
Coconut-Cocoa Zucchini Cupcakes


Ingredients:
flour, coconut oil, granulated sugar, kosher salt, eggs, plain fat-free yogurt, zucchini, vanilla bean paste, cocoa powder, baking powder, baking soda, coconut oil, confectioners' sugar, skim milk, vanilla bean paste, kosher salt, coconut flakes

Directions:
Preheat oven to 350 degrees F with rack in center of oven. Use cooking spray to line cupcake pans.
In a large mixing bowl, whisk together oil sugar, eggs, yogurt, zucchini, and vanilla (from the "cupcakes" part of the ingredients].
Using a fine mesh strainer, sift flour, cocoa powder, baking powder, and baking soda into the bowl with the wet ingredients. Using a wooden spoon, stir in semisweet chocolate.
Scoop batter into cupcake pan. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out cleanly. Allow cupcakes to cool completely before adding frosting.
For the Frosting: Using a blender or a stand mixer with a whisk attachment, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run].
Grilled Roast Beef and Melted  Pepper Jack Cheese Sandwich


Ingredients:
roast beef, diced green chilis, mayonnaise, butter, salt

Directions:
Lay sliced bread on bread board.
Paint tops of bread slices generously with melted butter.
Flip bread slices over.
Spread mayonnaise generously on each slice of bread.
Assemble two sliced bread pieces with roast beef, cheese and 1/2 teaspoon diced green chilies.
Sprinkle with salt. Top sandwiches with other two slices of bread, mayo side down, butter side up.
Grill sandwiches on medium high heat griddle, with lots of butter on the grill beneath, until bottoms of sandwiches are golden brown and cheese begins melting.
Carefully flip sandwiches over using two utensils and grill again until bottom bread is also golden brown and cheese is melted.
Remove two sandwiches from griddle, slice each in half and arrange on two plates. Garnish plates.
Serve with dill pickles, yellow mustard, prepared horseradish and lots of napkins.
French fries, onion rings and cole slaw make wonderful additions to this meal.
Strawberry Ginger Smoothie


Ingredients:
grapefruit juice, gingerroot, yogurt, frozen strawberries, honey

Directions:
Blend the liquids, honey, ginger and almonds together until smooth., Add the strawberries.  Puree.  Add a little extra juice, if necessary.
Mexican Bean and Rice Salad
Category: salad
By TaraV1976

Quick, fresh and tasty.  I love the ingredients of this recipe.

Ingredients:
2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1  green bell pepper, diced
2  jalapeno peppers, seeded and diced
1  lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Directions:
In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. Refrigerate salad for 1 hour, toss again, and serve.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 162.4
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 33 g
Sugars: 2.1 g
Dietary fiber: 7.7 g
Protein: 7.2 g
Sodium: 398.7 mg
Feta Custard in Phyllo Cups


Ingredients:
miniature phyllo cups, feta cheese, cream cheese, egg, lemon juice, all-purpose flour, kalamata olive, dried oregano, olive oil, garlic clove, ground cumin, ground cayenne pepper

Directions:
Preheat oven to 325°F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
Place phyllo shells on a baking sheet.
Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!].
Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
Sprinkle olive mixture evenly over tops of baked custard.
Serve immediately.
Fresh Tomato-Basil-Asparagus Pasta Salad


Ingredients:
bow tie pasta, fresh asparagus, fresh basil, grape tomatoes

Directions:
Cook pasta according to package directions, adding asparagus, cut into 2" pieces, during the last 2 minutes of cooking time. Drain and rinse under cool water.
Stir together 1 cup bottled lemon vinaigrette and chopped basil. Pour 3/4 cup of dressing over pasta mixture. Stir in tomatoes, and salt and pepper to taste. COver and chill 1 hour. Toss with remaining dressing just before serving. Garnish with additional freshly basil.
Sock it to Me Cake II
Category: desserts
By Beryl Hubbard

Use a cake mix to get a jump start on making this rich, pecan-filled cake with a butter icing.

Ingredients:
1 (18.25 ounce) package butter cake mix
4  eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
⅔ cup vegetable oil
1 cup chopped pecans
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ cup packed brown sugar

Directions:
Mix together the cake mix and eggs.  Fold in the sour cream.  Mix in the vanilla, 1 cup sugar, oil and pecans. Pour half of batter into a 9 x 13 inch pan.  Combine the ground cinnamon and brown sugar.  Sprinkle over the batter.  Pour the other half of the batter over top. Bake at 350 degrees F (175 degrees C) for 50 minutes. To make Icing:  Bring to a boil 1/2 cup butter or margarine, 1 cup sugar, buttermilk and baking soda.    Prick cake all over with fork and pour hot icing on cake.

Yields: 1 - 9 x 13 inch cake

Calories: 466.5
Fat: 26.1 g
Saturated fat: 9 g
Carbohydrates: 56.8 g
Sugars: 45.7 g
Dietary fiber: 0.6 g
Protein: 3.7 g
Cholesterol: 66.4 mg
Sodium: 323.3 mg
Crazy Bread


Ingredients:
flour, salt, warm water, sugar

Directions:
In a small bowl add the warm water, then the yeast.  Let set until yeast dissolves, then add the sugar.  Then add the flour and salt.
Stir until the mixture is well incorporated.  If needed, add some extra flour to get a good dough ball.  Knead for five minutes (or use a KitchenAid Mixer].
Place in a bowl that has been sprayed with cooking spray.  Cover and let raise for 20 minutes.
Heat oven to 450 degrees.
Once the dough has raised, place onto a cookie sheet that has been sprayed with cooking spray.  Flatten with hands.  Using pizza cutter, cut into strips.
Bake at 450 for 10-12 minutes until slightly brown.
When done cooking, remove from oven.  Let cool slightly.  Spread top with melted butter or margarine.  Then sprinkle with parmesan cheese and garlic salt.  Or for sweet treats, use cinnamon/sugar mix and dip in frosting.
Bloody Bull Fight


Ingredients:
vodka, condensed beef broth, cherry tomatoes

Directions:
In a highball glass, fill half full with ice cubes. Add tomato juice, vodka, beef broth, Chili 'n Lime Sauce and celery salt, stir well until combined.
Add cherry tomatoes to a skewer and place in cocktail for a garnish. Serve immediately.
Caramel Bananas with Maple Syrup


Ingredients:
bananas, unsalted butter, pure maple syrup, pure vanilla extract, fresh lemon juice, cinnamon

Directions:
Cut bananas in half crosswise then lengthwise.
Melt the butter over medium-high heat in a large skillet and place the bananas in the butter, coating them using a pastry brush.
Move the bananas to one side of the pan.
Slightly tip the pan (with bananas on upper side], then add the maple syrup (or brown sugar], vanilla and lemon juice.
Sprinkle the cinnamon and give the mixture a good stir.
Lower the pan and blend the sauce with the bananas, spooning the sauce over the top.
Cook for 5 minutes.
Arrange 4 banana pieces on each dessert plate.
Garnish each dish with mint sprig, and serve with a scoop of vanilla ice cream or any flavor ice cream of your choice.
Almond 'You Must Be Nuts!' Crackers
Category: appetizers-and-snacks
By Poppa Bear

These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!

Ingredients:
1 cup almond flour
2 tablespoons finely chopped walnuts
1 ½ teaspoons flax seed meal
½ teaspoon salt
2 tablespoons water
1 ½ teaspoons olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together. Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness. Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached. Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 5 servings

Calories: 36
Fat: 3.7 g
Saturated fat: 0.4 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Sodium: 233 mg
Carolyn's Stir-Fry Rice


Ingredients:
chicken, beef, onion, carrot, broccoli, yellow bell peppers, green bell pepper, cooked rice, light soy sauce, eggs

Directions:
Cook sausage in skillet. When no longer pink dump out on a plate with two or three paper napkins to absorb grease. Put meat in large pot.
Leaving fat drippings in skillet (or add 2 Tablespoons oil if using already cooked meat], the defrosted veggies, onions and soy sauce.
Stir-fry for 4 minutes then add to pot with meat, mixing.
Cook rice on stove from package directions then let rice  stand five minutes.
Make scrambled eggs, however your family likes them.
Add cooked rice and crumbled scrambled eggs to veggies and meat mixture then sprinkle with more lite soy sauce, mix together and heat throughly.
If there's a vegetable you don't like add something you do, very versatile dish!
Apple and Pork Stew
Category: soups-stews-and-chili
By LIZZY217

This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness.

Ingredients:
2 tablespoons vegetable oil
1 pound boneless pork shoulder, cubed
¼ cup all-purpose flour
2 tablespoons butter
1  red onion, diced
2 cloves garlic, minced
1  shallot, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon ground black pepper
1 pound new potatoes, cut into 1/2 -inch cubes
2 cups dry red wine
2 (14 ounce) cans beef broth
1 large Granny Smith apple - peeled, cored and diced

Directions:
Heat the oil in a  Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan. Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic  and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes. Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 617
Fat: 28 g
Saturated fat: 10.1 g
Carbohydrates: 41.7 g
Sugars: 8.7 g
Dietary fiber: 4.9 g
Protein: 28.7 g
Cholesterol: 87.8 mg
Sodium: 1342.9 mg
Carissa's Favorite Waffles


Ingredients:
flour, eggs, vanilla, baking powder, milk, salt, butter, honey

Directions:
Beat eggs lightly., Add all other ingredients., Beat until ingredients are mixed but batter is still slightly lumpy., Pour into greased waffle iron., Enjoy!
Whole 30 Ketchup


Ingredients:
tomato paste, apple cider vinegar, dry mustard, water, cinnamon, salt, ground cloves, allspice, cayenne pepper

Directions:
Mix all together., Refrigerate, cook time is refrigeration time.
Easy Low Fat After Thanksgiving Turkey Barley Soup


Ingredients:
water, barley, fresh mushrooms, fresh carrot, celery, onion, chicken bouillon granules, dried thyme, ground black pepper, parsley

Directions:
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
Fragrant Salmon and Sesame Corn Salad


Ingredients:
salmon fillets, sesame seeds, corn, rucola, watercress, bell peppers, red onion, garlic, cilantro, lime juice, Thai fish sauce, chili pepper, ground black pepper

Directions:
Toast sesame seeds.
Boil corn cobs for 3 minutes.
After they have finished cooking, plunge them into cold water to stop the cooking.
Slice off the kernels.
Combine the corn, peppers, and red onion in a bowl.
In a separate bowl, combine the sesame oil, cilantro, lime juice, fish sauce, chili pepper, and black pepper.
Pour this mixture over the corn mixture and toss.
Season the salmon with salt and pepper.
Grill the Salmon to taste.
(I prefer Salmon quite rare, so just a few minutes per side].
Arrange the rucola or watercress on two plates.
Spoon the corn mixture over top.
Place the grilled salmon on top.
Garnish with a sprig of cilantro and some tiny cubed bits of red and orange pepper for color.
Sprinkle the whole thing with the toasted sesame seeds.
Kale Chips in the Microwave
Category: appetizers-and-snacks
By Blueberry

This is such a quick and easy way to enjoy a healthy snack.

Ingredients:
1 bunch flat-leaf kale - ribs trimmed away and discarded and leaves cut into 2-inch pieces
1 tablespoon olive oil, or to taste
sea salt to taste

Directions:
Arrange kale pieces on microwave-safe plates so they do not overlap. Drizzle olive oil over the kale pieces; season with sea salt. Cook each plateful of kale in microwave oven until crispy, 2 to 2 1/2 minutes per batch.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 85.8
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 11.2 g
Dietary fiber: 2.2 g
Protein: 3.7 g
Sodium: 128.2 mg
Mme Benoit's Tourtière


Ingredients:
ground beef, onion, garlic clove, salt, clove, water

Directions:
Place all ingredients except breadcrumbs and pastry in a saucepan.
Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
Let mixture stand for 10 minutes.
If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
Cool mixture and spoon into a pastry-lined pie plate.
Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose].
Serve hot.
NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
To reheat, place your frozen tourtiere (covered in foil] in a medium oven and bake until a knife inserted in the center is hot when you pull it out.
Pork Tenderloin with Lemon Mustard Sauce - WW 5 Points


Ingredients:
lemon pepper, butter, lemon juice, Worcestershire sauce, Dijon mustard, fresh chives

Directions:
Place pork pieces between two sheets of wax paper and flatten with a meat mallet.
Sprinkle each piece with lemon pepper.
Heat butter in a skillet and cook pork for 3 to 4 minutes on each side.
Place pork on heated platter and cover with alumunium foil; set aside.
Add lemon juice, Worcestershire sauce and mustard in skillet.
Cook until sauce is heated and pour over pork.
Serve immediately.
Simply The Best Chicken Waldorf Salad
Category: salad
By Jackie

This is an easy and delicious recipe, sure to be a favorite for any occasion. The recipe is for 3 to 4 servings (double the ingredients if you want to serve more people). Enjoy.

Ingredients:
½ cup chopped walnuts
2  cooked rotisserie chicken breasts, cubed
1 cup seedless red grapes, halved
½ cup dried cranberries
½  Granny Smith apple, cored and cubed
¼ cup chopped red onion
½ cup mayonnaise
½ cup vanilla yogurt
2 teaspoons lemon juice

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spread chopped walnuts onto a baking sheet. Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool. Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

Prep time: 20 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 4 servings

Calories: 475.9
Fat: 33.5 g
Saturated fat: 4.9 g
Carbohydrates: 29.9 g
Sugars: 23.6 g
Dietary fiber: 2.6 g
Protein: 17.8 g
Cholesterol: 48.5 mg
Sodium: 209.9 mg
Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole)


Ingredients:
salt, fresh ground black pepper, ground cumin, Mexican oregano, Hungarian paprika, cayenne, olive oil, olive oil, chorizo sausage, sweet onion, garlic, red bell pepper, bay leaves, basmati rice, tomatoes, fresh cilantro, extra virgin olive oil, lime, juice of

Directions:
Preheat oven to 350°F.
Mix spice paste in a small bowl.
Wash Chicken, pat dry.
Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
In a dutch oven heat remaining Oil over medium heat.
Fry Chorizo'til crisp, remove, dry on paper towel.
Add Chicken, skin side down, brown well on all sides.
Remove, drain on paper towel.
Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
Remove bay leaves.
Stir in Rice, coat well with sofrito.
Add Tomatoes and Stock.
Season with salt and pepper.
Place Chorizo and Chicken on top of rice mixture.
Bring to a boil, simmer 5 minutes.
Cover pot, transfer to oven.
Bake 20 minutes'til rice is done and has absorbed the liquid.
---SalsaVerde---.
Puree all salsa ingredients'til smooth.
Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.
Easy Orange Balls


Ingredients:
confectioners' sugar, butter, vanilla extract, pecans, confectioners' sugar, coconut

Directions:
Combine cookie crumbs and 1 cup confectioners' sugar.
blend in butter.
Stir in orange juice concentrate and add vanilla and nuts.
Shape mixture into balls about the size of walnuts.
Shake in food storage bag with sifted confectioners' sugar or coconut.
Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.
Garlic Mushroom Burgers
Category: main-dish
By AquaKat

Yummy burgers that are very simple and quick to prepare and can be topped with just about any kind of cheese. Works very will with a Foreman® grill. Also works well if you want to make the patties and refrigerate them for a few hours before cooking.

Ingredients:
1  egg, beaten
1 tablespoon minced garlic
¼ teaspoon salt
1 (4.5 ounce) can sliced mushrooms, drained
1 pound ground beef

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 burgers

Calories: 306.4
Fat: 19.5 g
Saturated fat: 7.5 g
Carbohydrates: 3.2 g
Sugars: 1 g
Dietary fiber: 1.1 g
Protein: 28.3 g
Cholesterol: 153.8 mg
Sodium: 483.2 mg