Mushroom Burgers with Shrimp

Burgers are a great combination of simplicity and delicious taste, which makes them so awesome! Unfortunately, they are also a taboo in a contest preparation diet. Nevertheless, we came across a great idea to make these seafood burgers that don't require buns and that are virtually carb free.
 

What you need:

• 200g cooked shrimp
• 4 large Portobello mushroom caps
• 1 leek, finely chopped
• 2 tbsp. ground flax seeds
• 2 egg whites
• 1 tbsp. Worcestershire sauce
• 1 clove garlic, crushed
• ½ tsp. onion powder
• 4 tbsp. fat free low sodium cottage cheese
• Salt and pepper (to taste)

What you do:

1. Preheat oven to 450.
2. Put the mushroom caps on a baking sheet sprayed with Pam.
3. Spray the mushroom caps with Pam and add salt and pepper.
4. Bake the mushroom caps for 12 minutes.
5. In a bowl combine egg white, leek, Worcestershire sauce, ground flax seeds, garlic, onion powder, salt and pepper.
6. Finely chop the cooked shrimp and add them into the bowl.
7. Mix the ingredients.
8. Divide the mixture into two equal patties.
9. In a skillet sprayed with Pam, cook the patties for 5 minutes on each side.
10. Put 2 tbsps. of cottage cheese into two mushroom caps, put the patties on top of the cottage cheese and top it off with the leftover mushroom caps.
11. Place in the over for another 5 minutes to melt the cottage cheese.
12. Remove from oven, cool it, enjoy!

Makes 2 servings.


Nutrient breakdown per serving:

• Calories: 230
• Fat: 4
• Carbs: 20
• Protein: 30
• Fiber: 5

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