Prep: 15 min Total: 30 min Makes: 6 mini burgers

1 227-g pkg cremini mushrooms
1 small onion
1 garlic clove
1 tbsp canola oil, divided
1/2 tsp salt, divided
1/2 900-g pkg Lean Ground Beef
1 egg, beaten
1/2 cup Bread Crumbs
pinch black pepper

1 227-g pkg cremini mushrooms 1 small onion 1 garlic clove 1 tbsp canola oil, divided 1/2 tsp salt, divided 1/2 900-g pkg Lean Ground Beef 1 egg, beaten 1/2 cup Bread Crumbs

WHIRL mushrooms with onion and garlic in a food processor until finely chopped.

HEAT a large, wide non-stick frying pan over medium-high. Add 2 tsp oil, then mushroom mixture and 1/4 tsp salt. Cook until soft, about 5 min. Let cool slightly.

CRUMBLE meat into a large bowl. Stir in vegetables, egg, bread crumbs and remaining 1/4 tsp salt. Season with pepper.

HEAT the same non-stick frying pan over medium. Add remaining 1 tsp oil. Shape meat mixture into 6 burgers, each about 1/2 in thick. Press a shallow depression in centre of each to help keep their shape during cooking. Add to pan and cook 3 to 4 min. Flip and cover pan. Reduce heat to medium-low and continue cooking until burgers are cooked through, 4 to 5 more min. Serve in toasted buns with your favorite toppings.