Ingredients
1/3 cup finely chopped onion2 tablespoons uncooked instant rice1/8 teaspoon salt1/8 teaspoon pepper1 egg white1/2 pound lean ground beef (90% lean)3 teaspoons olive oil, divided3/4 cup sliced fresh mushrooms1 cup beef broth2 teaspoons Worcestershire sauce1 tablespoon cornstarch1 tablespoon cold water
Preparation
In a small bowl, combine the onion, rice, salt, pepper and egg white. Crumble beef over mixture and mix gently. Shape into two 4-1/2-in. x 2-in. oval patties.
In a large skillet, brown patties in 1-1/2 teaspoons oil for 3-4 minutes on each side. Remove and set aside; drain drippings.
In the same skillet, cook mushrooms in remaining oil until tender. Stir in broth and Worcestershire sauce. Return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender and meat is no longer pink.
Remove patties; keep warm. Combine cornstarch and water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Serve with patties.
