Onion Mushroom Cheesy Burger Recipes

SAUTéED MUSHROOMS AND ONIONS

Steps:

• Add sliced white mushrooms, chopped onions, butter and minced garlic to a large cast iron skillet.
• Heat mushrooms over medium heat, stirring ingredients frequently until onions and mushrooms are soft and tender, which takes about 6-8 minutes.
• Add 1 tablespoon of cooking sherry and 1 tablespoon soy sauce and mix well.
• Continue to heat mushrooms and onions for 2 minutes, until mushrooms are caramelized and excess liquid is burned off.
• Season mushrooms and onions with sea salt and cracked pepper.
• Serve hot either as a side, on a burger, chicken, pork, or even as a savory topping to an omelet.

GOURMET BACON, ONION, AND MUSHROOM BURGERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon strips on paper towels, reserving 1 tablespoon of grease in the skillet. Chop bacon into large chunks.
• Saute onion and mushrooms over medium-high heat in the same skillet until golden brown, about 8 minutes. Add wine and reduce heat to medium, stirring frequently, until wine reduces by half, about 5 minutes. Remove onion mixture from heat.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place hamburger buns on grill until lightly toasted, 2 to 3 minutes.
• Shape ground beef into 8 patties. Sprinkle salt, garlic powder, and ground black pepper over patties.
• Cook patties on the preheated grill until browned on one side, about 6 minutes. Flip patties, top each with one slice of cheese and continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Transfer burgers to toasted buns. Place some of the onion mixture on top using a slotted spoon. Add chunks of bacon.

CHEESY PORTOBELLO MUSHROOM BURGER RECIPE

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Top with mushrooms; cook 7 to 8 min. or until vegetables are tender, carefully moving mushrooms occasionally to stir onions.
• Remove onions from skillet; set aside. Top mushrooms with 2% Milk Singles; cook 1 min. or until Singles begin to melt.
• Fill buns with mushrooms and onions.

WORLD'S GREATEST MUSHROOM-ONION BURGERS

Steps:

• In a large, heavy skillet, melt butter or margarine.
• Cook onions over medium-low heat until golden brown.
• Add the mushrooms and continue cooking until mushrooms are tender.
• Let sit until cool enough to handle.
• In a large bowl, mix the sirloin, salt, pepper, steak sauce, and onion-mushroom mixture.
• Form into 5 burgers.
• In same skillet, heat olive oil over medium heat.
• Dredge burgers in flour and cook until desired doneness, turning once.
• Add cheese (if desired) and melt atop burger.
• Top with a dollop of sour cream.

GOURMET ONION, MUSHROOM, AND MOZZARELLA BURGER ON RYE BREAD

Steps:

• Place 1/2 cup bread crumbs on a plate. Combine remaining bread crumbs with ground beef, eggs, Worcestershire sauce, and 1/2 of the garlic in a large bowl. Mix well and form into 4 large balls. Place each ball in the bread crumbs and press to flatten and coat burgers on each side.
• Heat 1 tablespoon oil in a skillet over medium heat. Add onions and remaining garlic and cook until browned, 5 to 7 minutes. Reduce heat to low, add butter and mushrooms, and season with salt and pepper. Add red wine and cook for 5 minutes more.
• Meanwhile, heat remaining oil in another skillet over medium-low heat. Add burgers, cover, and cook until bread crumbs on the bottom have turned a nice brown color, 5 to 7 minutes. Flip, add a slice of mozzarella cheese to each burger, cover, and cook until no longer pink in the center, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Place each burger on a slice of rye bread, cover with mushroom-onion mixture, and top with remaining bread.

GARLIC BALSAMIC SAUTEED MUSHROOMS AND ONIONS

Steps:

• Heat the olive oil and butter together in a large skillet.
• Add in the onions and start frying. Fry for 5 minutes to get them started then add in the mushrooms.
• Fry until the mushrooms have reduced in size and lost their moisture and the onions are softened completely.
• Add in the garlic and saute until browned and fragrant.
• Stir in the balsamic vinegar and wine and cook another 2 minutes, making sure to delgraze the bottom of the pan ( scrape off any browned tasty bits so that it goes into the sauce!)
• Season to taste with salt and pepper and serve!

CHEESY MUSHROOM LAMB BURGER

Steps:

• In a large bowl add in all the ingredients for the lamb. Mix well with your hands and cover with plastic wrap and place in the fridge for 2 hours.
• Heat up oil and butter in a pan with garlic. Add peperoncino.
• Add mushrooms, herbs, and seasoning and stir, sauteing the mushrooms for 10-15 minutes on medium to high heat.
• Take off heat and set aside.
• In a ramekin combine mayo, mustard, and balsamic cream.
• Whisk until well incorporated and place in the fridge.
• Take the seasoned ground lamb, scoop out around 2 tablespoons and place in hand. Take a cube of cheese and put it in the middle and shape the meat around the cheese and roll into a ball. Press down and shape into a round patty and place on a plate.
• Repeat this process until all the ground lamb is gone.
• In a bowl mix flour and seasonings.
• Whisk in sparkling water and add more if batter is too thick. Should be creamy and smooth and just thick enough to coat the onion rings.
• Heat up peanut oil in a medium pot.
• Place a few onion rings in batter until well-coated. Lift out of batter and let excess drip off and place into the hot oil. Cook for about 2 minutes and turn. Take out and place on a paper towel lined dish when golden and crisp.
• Repeat this process until done.
• Preheat BBQ to around 450 degrees F.
• Place burgers on hot grill and cook for about 2 minutes then turn them 180 degrees and cook for another 2 minutes.
• Turn burgers over and repeat the cooking process turning burgers 180 degrees after 2 minutes and cooking for an additional 2 minutes.
• Place cheese on hot burgers and let rest.
• Place cut brioche buns on grill and toast for a few minutes, take off grill and set aside.
• Meanwhile, warm up mushrooms.
• Spread a good spoonful of aioli onto the bottom half of the bun.
• Place the burger onto the aioli and top with sauteed mushrooms. Spread some more aioli on the top half of bun and place on the burger with mushrooms.
• Top burger with a folded dill pickle slice.
• Put some onion rings on the side.
• Ready to serve.

CHEESY MUSHROOM BURGERS

Steps:

• Heat 2 tablespoons oil in large skillet on medium high heat.
• Add mushrooms, onion and garlic.
• Sauté 5 minutes, stirring often, or until onions are soft.
• Scrape mixture into mixing bowl.
• Wipe out skillet with paper towels.
• Combine mushroom mixture with beef, cheese, bread crumbs, milk, salt, pepper and thyme and mix well.
• Form 4 ovals in shape and size of rolls.
• Heat remaining 1 tablespoon oil in wiped out skillet on medium high heat.
• Add burgers and cook 4 to 5 minutes.
• Turn with spatula and cook 4 to 5 minutes more, or to desired doneness.