Pulse the ground meat, mustard and parsley in a food processor until well combined and sticking together.
In the empty tuna fish cans, pack a small handful of meat into a burger shape and place them on the steamer basket (you can stack them in a pyramid shape, as long as there's some air flow around each can) over boiling water and cover the pot. It takes about 10-15 minutes, but check the insides with a fork or knife until they're cooked to your liking.
Slice the mushrooms and sauté in olive oil until tender and brown. Remove from heat.
When the burgers are done, drain the excess liquid from each can (be careful, the steam and cans are hot!).
Use the lettuce leaves as your buns, and layer the condiments with the cooked burgers.
Kimchee is a great addition not only for taste, but the enzymes and alive nature of the fermented food helps digest anything cooked or with meat!
Serve with a hearty salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 73.7mg||23 %|
|Sodium 193.3mg||7 %|
|Potassium 696mg||18 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 2.2g|
|Protein 27.4g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 165
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