High Protein Hamburgers

High Protein Hamburgers

Dee Fritz

"Have you ever thought, "I'd like some more protein with my burger?" Well, this delicious recipe is the one for you! It is very high in protein and comes with a rich sauce that can be used over just about any type of pasta, rice or type of potato side(i.e. baked, mashed)."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Combine the ground beef, TVP, egg, Dijon mustard and Worcestershire sauce. Place in the refrigerator for 30+ minutes to allow the TVP to absorb the liquid in the mixture.
  2. While the beef is marinating, combine the dry sherry, yellow mustard, salt, pepper & flour together. Mix well to insure that the flour has no lumps.
  3. Slice up the mushrooms & dice up the the onions.
  4. Use 1-2 tsp Olive Oil or Olive Oil spray to lightly coat the bottom of a 3-4 quart saute pan. Place the pan on a burner with medium heat.
  5. While the saute pan is heating up, form the beef mixture into hamburgers (1/2 cup per hamburger, forming the burgers to be 1 inch thick). Place the hamburgers in the saute pan.
  6. Cover the saute pan and let the hamburgers cook for 5 minutes.
  7. Flip the hamburgers & cook the hamburgers for another 4-5 minutes. Remove the hamburgers from the pan.
  8. Place the mushrooms, onion and cream sherry mixture in the hamburger's saute pan. Stir the mixture around to pick up any of the browned bits from the hamburger at the bottom of the pan.
  9. Cover the pan and cook for 4-5 minutes on medium. This should be enough time to get the sauce to a rolling boil.
  10. Uncover the saute pan and cook the sauce for another 10 minutes on low, stirring occasionally.
  11. Poor the sauce over the hamburgers & enjoy!


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