> 1 (16 oz) pkg baby bella mushrooms
> 3/4 lb 93% lean ground beef
> 1 tsp low-sodium Worcestershire sauce
> 1/2 tsp garlic powder
> 1 tbsp canola oil
> 6 whole-wheat buns
To Serve (optional):
> Red onions
To a food processor, add the mushrooms and pulse until just finely chopped but not puréed. Transfer to a large bowl. Add the ground beef, Worcestershire sauce, and garlic powder. Season with salt and pepper and gently mix to combine.
Form mixture into 6 patties. If desired, place on a parchment-lined plate and freeze for 20 min. so burgers are less delicate during cooking.
In a 12-inch skillet, heat the oil on medium-high. In batches if needed, add burgers and cook 3–4 min., until seared. Flip burgers (be careful as they are fragile) and cook 5–6 min. more, until fully cooked. Place burgers on the buns and top with tomatoes, onions, lettuce, ketchup, and mustard, as desired.