2 lbs Ground Beef, lean
Oregano, Basil, Salt, Pepper, Garlic for seasoning
6-12 Iceberg Lettuce leaves
1 onion, cut into slices/rings
1 tomato, sliced
1-1.5 cups mushrooms, sliced
1 tbsp Balsamic
1 tbsp Olive Oil
Optional: Broth for steaming or Sliced Avocado for topping
Form ground beef into 6 patties. Sprinkle with desired seasonings. Set aside.
Heat skillet over medium-high heat with oil. Add onions and mushrooms and start to sauté them down. Once they begin to soften, lower temperature and add balsamic.
Reduce the balsamic. Once veggies are soft, remove to a dish.
Raise the heat back up on the skillet and then place burger patties in the skillet.
Cook 1-2 minutes on that first side then flip and lower heat. Cook 3-4 more minutes depending on thickness and desired temperature of burger. To prevent them from drying out, you may want to even add a little chicken or veggie broth to the skillet and cover to steam them a bit.
Once burgers are cooked, you can store everything separately.
For burger, take 1-2 lettuce leaves, one patty, a scoop of veggies and a slice of tomato and serve. May add a tsp or so of mustard or even some sliced avocado if desired.