Roman Burgers, August 14, 2015

Last night, we had burger night, but with a bit of a twist. One of the sub shops we used to go to when we lived in Cleveland had Roman burger hoagies. I decided to try my hand at making them. I'd meant to do a salad with them, but I forgot to pick up salad greens at the grocery, so it was just the burgers with crinkle fries.

Roman Burgers

6 tbsp. dry breadcrumbs (Italian, if you have them on hand)

2 tsp. Italian seasoning

1/4 c. water

1 lb. ground beef (I used 90% lean---you could also use frozen Italian-seasoned veggie burgers & omit the breadcrumbs and water)

1 (10 oz) can tomato soup (Healthy Choice works great)

Salt & pepper

6 slices mozzarella cheese (low-fat is good)

6 burger buns 

Mix breadcrumbs with 1 tsp. Italian seasoning & water. Add ground beef and mix well, but not over-much. Form into 6 patties (or 3 oblong ones to put on hoagie buns). Brown in a skillet coated with cooking spray. Mix soup with remaining 1 tsp. Italian seasoning. Pour over burgers. Cover and simmer about 10 minutes. Place a slice of cheese on each burger and cook another couple minutes. Serve on buns with extra sauce from the pan. Serves 3-6.