Blue Cheese and Mushroom Burgers

•  1 lb extra lean ground beef
• 1 tbsp Worcestershire sauce
• 1 shallot, finely chopped
• salt
• 2 tbsp EVOO
• 1 tbsp Smart Balance spread
• 1/4 lb button mushrooms, stems removed and sliced
• 1/4 lb baby portabella mushrooms, stems removed and sliced
• 1/2 small onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 cup chicken stock
• Sandwich thins
• mixed greens
• 1 tomato, cut into 4 thick slices
• 3 oz crumbled blue cheese

In a mixing bowl, combine the ground beef, salt, Worcestershire sauce and shallot. Divide mixture into four even sections, forming each into a patty. Preheat a nonstick skillet with some EVOO, about one turn of the pan. Place the patties in the pan, cooking them about five minutes per side.

While the burgers are cooking, preheat another skillet with EVOO (one turn in the pan) and the Smart Balance. When the spread has melted into the EVOO, add the mushrooms and spread out evenly. Let stand without stirring about ten minutes to let the mushrooms start to brown. Add the onion and garlic. Continue to cook another 3-4 minutes, until the onions start to tender. Add the chicken stock, bring to a boil and let simmer another few minutes.

While the mushrooms and burgers are cooking, toast each side of the Sandwich Thins. Sprinkle the tomatoes with a little salt. Add one slice of tomatoes and a little of the mixed greens to each sandwich thin. Add a burger to each.

Stir the blue cheese into the mushroom mixture and combine. Spoon a little mixture on top of each burger.

Adapted from Express Lane Meals