Mushroom and Swiss Burgers with Grilled Rutabaga Fries

Mushroom and Swiss Burgers with Grilled Rutabaga Fries
Recipe Type: Main Course
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 6 servings
A meal perfect for summer entertaining cooked entirely on the grill!
  • 1 lb lean ground beef (less 10% fat or less)
  • 2 tsp Worcestershire sauce, divided
  • 1/2 cup shredded reduced-fat Swiss cheese
  • 1/4 cup light mayonnaise (made with olive oil is preferred)
  • 1 4-oz can sliced mushrooms, drained and chopped
  • 1 tsp dried thyme (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp ground pepper, divided
  • 2 lbs rutabaga, peeled and cut into 1/2-in thick wedges
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 tsp dried thyme or rosemary (optional)
  1. Combine ground beef, 1 tsp Worcestershire sauce and 1/2 tsp ground pepper in a bowl. With hands, form into 6 patties.
  2. In a small bowl, combine remaining 1 tsp Worcestershire and remaining ingredients (through 1/2 tsp ground pepper) and stir well to mix together.
  3. Place rutabaga wedges in large bowl. Add olive oil, salt, pepper, and herbs and toss to coat. Place on a large sheet of tin foil, cover with another piece and crimp up edges to form a pouch. Piece top of pouch with a knife to create small holes for steam to vent.
  4. Heat grill to medium-high heat. Place pouch on one half of grill and grill 15-20 minutes, until rutabagas are cooked through and lightly browned on the outside.
  5. Meanwhile, grill burgers on the other half of the grill, 4-5 minutes for the first side. Flip burgers and grill another minute.
  6. Add 2 Tbsp of topping to each burger and continue grilling until desired doneness and cheese has melted, about another 2-3 minutes for medium burgers.
  7. Remove from grill and let rest 5 minutes before serving.
Serving size: 1 burger, 1 cup rutabaga
3 Protein 1 Starch 1 Vegetable