Beef and mushroom burgers

Ingredients:

• 2 large portobello mushrooms, stems and gills removed, caps cut into 4 pieces
• 340 g lean ground beef
• 1 clove of garlic, grated
• 1 tbsp. lightly salted soy sauce
• 1 tbsp + 2 tsp vegetable oil
• 4 slices light Swiss cheese (about 60 g)
• 1 package (400 g) frozen edamame beans in pods
• 4 whole grain English muffins, cut in half on the sides
• Ketchup, lettuce leaves, red onion rings, thinly sliced ​​pickled vegetables for assembly

Preparation:

1. Finely chop the mushrooms in a food processor. Transfer to a medium bowl, add the ground beef, garlic, soy sauce, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Mix with your hands until evenly distributed. Form into four 1/2-inch-thick patties.
2. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt, and cook until golden brown, about 3 minutes per side for medium-rare.
3. Top each patty with a slice of Swiss cheese, cover, and cook until the cheese is melted, about 1 minute more. Remove from heat and uncover.
4. Meanwhile, place the edamame beans in a microwave-safe bowl, cover with plastic wrap, and pierce the wrap several times with a knife to release steam. Microwave until the edamame is bright green and tender, about 5 minutes. Remove the wrap and toss with the remaining 2 teaspoons of vegetable oil; season with salt to taste.
5. Toast English muffins and assemble burgers with patties and vegetables. Serve with edamame.