Better Burger

• 5 oz ground beef
• 1 whole wheat bun
• 1 slice cheddar
• 2 lettuce leaves
• 1 tomato, sliced
• 1/2 avocado
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked mushroom (from about 3 cups raw sliced)

• 10 oz ground beef
• 2 whole wheat bun
• 2 slice cheddar
• 4 lettuce leaves
• 2 tomato, sliced
• 1 avocado
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked mushroom (from about 3 cups raw sliced)

• 15 oz ground beef
• 3 whole wheat bun
• 3 slice cheddar
• 6 lettuce leaves
• 3 tomato, sliced
• 1 1/2 avocado
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked mushroom (from about 3 cups raw sliced)

• 20 oz ground beef
• 4 whole wheat bun
• 4 slice cheddar
• 8 lettuce leaves
• 4 tomato, sliced
• 2 avocado
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked mushroom (from about 3 cups raw sliced)

1. Cook the mushroom in a dry skillet over medium high, 5 to 6 minutes, until browned and their liquid cooks off, then add the spinach and cook, 1 to 2 minutes, until wilted, and set aside.

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2. Pat the beef dry, form it into a patty a little wider than the bun, press a shallow dimple in the center so it stays flat, and season both sides.
3. Set the patty in the hot pan over medium high and cook without pressing on it, 4 to 5 minutes, until the underside is deep brown and releases easily.

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4. Flip once and cook the second side 3 to 4 minutes, until it reaches 160°F in the center and no pink remains.

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5. Lay the cheddar on in the last minute and cover the pan for 30 seconds, until it melts.
6. Rest the patty 2 minutes so the juices settle, then build on the bun with the lettuce, tomato, sliced avocado, mushroom, and spinach, and serve.

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• Calories710
• Protein58g
• Carbs36g
• Fat37g
• Fiber10g
• Sodium505mg

• A Healthy Weight
• Steady Energy

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