Low Sodium Bacon Mushroom Jack Burger
Savor the irresistible flavors of the Low Sodium Bacon Mushroom Jack Burger—an indulgent yet health-conscious twist on a classic favorite. This recipe combines lean ground beef seasoned with a salt-free spice blend, crispy low sodium bacon, caramelized onions, and sautéed mushrooms for a mouthwatering symphony of textures and tastes. Topped with creamy melted Monterey Jack cheese and nestled between toasted whole wheat buns, this burger is layered with fresh romaine lettuce and juicy tomato slices for the perfect balance of richness and freshness. Ready in just 30 minutes, this guilt-free burger is ideal for those seeking a hearty, low-sodium meal without sacrificing flavor. Perfect for backyard grilling or a quick family dinner, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 4 slices low sodium bacon
- 1 cup large mushrooms, sliced
- 4 slices Monterey Jack cheese, sliced
- 0.5 onion large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 1 teaspoon salt-free seasoning blend
- 4 pieces whole wheat burger buns
- 4 leaves romaine lettuce leaves
- 1 tomato tomato, sliced
Instructions
Preheat a grill or stovetop grill pan over medium-high heat.
In a skillet over medium heat, add the olive oil and sauté the sliced onion and garlic for 2-3 minutes until the onion begins to soften.
Add the mushrooms to the skillet, cooking for another 5 minutes or until the mushrooms are tender and the onions are caramelized. Remove from heat and set aside.
Place the low sodium bacon slices on the preheated grill or a separate skillet and cook until crispy, about 5 minutes, flipping halfway through. Remove and drain on paper towels.
In a bowl, combine the ground beef, black pepper, and salt-free seasoning blend. Form the mixture into four equal-sized patties.
Grill the beef patties for about 3-4 minutes on each side, or until they reach your desired level of doneness.
During the last minute of cooking, place a slice of Monterey Jack cheese on each patty, allowing it to melt slightly.
Toast the whole wheat burger buns on the grill for 1-2 minutes until lightly crispy.
Assemble the burgers by placing a leaf of lettuce, a slice of tomato, the cooked patty with cheese, sautéed mushrooms and onions, and a slice of bacon onto each bun.
Serve immediately and enjoy your low sodium bacon mushroom Jack burger!
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 20.6 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1241 mg | 95% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
