Ingredients: 

▪ 1 lb. 90% lean ground beef

▪ 2 cups sliced mushrooms

▪ ½ tsp salt, divided

▪ ½ tsp ground black pepper, divided

▪ 4 oz. reduced-fat shredded cheddar cheese

▪ ¼ cup white vinegar

▪ ¼ cup water

▪ 1 cup thinly sliced cucumber

▪ 1 beefsteak tomato, sliced into 4, (¼-inch thick rounds)

▪ 8 large lettuce leaves

▪ 4 tsp Dijon mustard (optional)

Directions:

1. Preheat the oven to 400°F.

2. Line a sheet pan with parchment paper or foil. Spray with non-stick spray.

3. Divide beef into 4, (4-ounce) portions and shape each portion into ¼-inch thick patties. Season with a ¼ teaspoon of salt and pepper. Place patties on the sheet pan and set aside.

4. Spread mushrooms in a separate section from the patties. Spray the top of the mushrooms with non-stick spray and season with ¼ teaspoon of salt and pepper.

5. Place the sheet pan in the oven.

6. After 5 minutes of cooking, remove mushrooms and set aside. Continue to cook patties for about 3 minutes, and then turn the oven up to broil.

7. Portion 1 ounce of cheese over each patty and return to the oven to melt.

8. To make pickles, bring vinegar, water, and ¼ teaspoon of salt to a boil on the stovetop or in the microwave. Pour mixture over cucumbers and set aside.

9. For one serving, spread 1 teaspoon of mustard on 1 leaf of lettuce and top with 1 burger patty, ¼ of the mushrooms, 1 slice of tomato, 4 slices of pickles, and another leaf of lettuce.

Note: For medium-rare, cook the beef to an internal temperature of 125°F; for medium to 135°F; for medium-well to 145°F; for well done to 160°F.

Yield: 4 servings

Per Serving: 1 lean, 3 green, 2 condiments

Nutrition Facts per serving: 310 calories, 33g protein, 8g carbohydrate, 17g fat