Open Face Blue Moon Burgers With Shrooms Recipes

OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING

Steps:

• Preheat grill.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and cook for 5 minutes or until golden.
• Add mushrooms and salt; cook 5 minutes, stirring constantly.
• Add vinegar, remove mixture from pan.
• Set aside.
• Combine the paprika and the next 4 ingredients (paprika through black pepper).
• Divide the ground meat into 4 equal portion, shaping each into a 1/2 inch thick patty.
• Coat patties with spice mixture.
• Grill patties 4 minutes on each side or until done.
• Place burger patties on muffin halves, and top each burger with 1/4 cup onion mixture.

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

BLUE MOON BURGERS

Steps:

• 1. Mix softened cream cheese and blue cheese together, beating or mashing together with a fork, until blended. Set aside to give the flavors time to meld.
• 2. Season ground beef with salt and pepper or your choice of seasonings, form into 4 patties. Fry the slices of bacon until crisp, drain (I often fry my bacon on the grill with my hamburger patties). Grill the burgers until done. Spread mayo onto the toasted buns.
• 3. Just before removing the patties from the grill, top each patty with approximately 1/4 of the cream/blue cheese mixture, then place a slice of monterey jack cheese over the cheese mixture. As soon as the jack cheese starts to become gooey, remove the patties from the grill and place onto the buns. Top with bacon slices, lettuce, onions and tomatoes.
• 4. DO NOT USE KETCHUP! Ketchup and blue cheese DO NOT go together!

THE VORTEX BLUE 'SHROOM BURGER

Steps:

• Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon until desired crispness, and set aside.
• Butter both sides of each bun and grill until toasted. On each of the 4 bottom buns, place the burger, followed by the blue cheese spread, mushrooms, and bacon, in that order. On each of the top 4 buns, place the lettuce, tomato and red onion, in that order. Top with any additional condiments desired, sandwich the 2 sides, and serve.
• Combine both ingredients in a bowl and refrigerate for 2 hours prior to use.
• Melt butter in a large saute pan over medium heat. Add garlic and mushrooms and saute until tender. Add wine and simmer for 1 minute or until almost evaporated. Remove from heat and set aside until ready to use.

BLUE MOON BURGERS

Steps:

• Combine blue cheese and cream cheese and beat well.
• Set aside to give the flavors time to meld.
• Form the ground beef into 4 patties.
• Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
• When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
• Top with a slice of jack cheese.
• Spread mayo on toasted buns.
• When jack cheese is somewhat"gooey," place burgers on buns.
• Add remaining toppings.
• Don't use ketchup!
• Ketchup and blue cheese do NOT go together!

OPEN-FACE BLUE MOON BURGERS WITH 'SHROOMS

Steps:

• In a mixing bowl, combine the ground sirloin, Worcestershire sauce, and chopped shallot. Mix thoroughly. Score the meat with your hand, marking 4 equal portions. Form each portion into a large 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Season the patties liberally with some salt and pepper and then drizzle the patties with a little EVOO and place in the hot skillet. Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through.
• Preheat the broiler.
• While the burgers are cooking, preheat a second large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan, and the butter. Add the mushrooms to the skillet and spread them out in an even layer, resisting the temptation to stir for a few minutes to let the mushrooms start to brown. Once brown, go ahead and stir, continuing to cook for 2 minutes, then add the onions and garlic and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the chicken stock, bring it up to a bubble, and simmer for about 2 minutes. Add the parsley and stir to combine; taste and adjust the seasoning with salt and pepper.
• While the burgers and the mushrooms are working, toast the bread slices under the broiler until they are golden on both sides.
• Coarsely chop the basil and arugula.
• Place a piece of toast on each serving plate. Top each piece of toast with 1 slice of red tomato and 1 slice of yellow tomato and season the tomatoes with a little salt and pepper. Sprinkle the tomatoes with the arugula-basil mixture and put a cooked burger on top of that. Add the blue cheese crumbles of the mushrooms, stir to combine, and top each burger with the mushroom-blue mixture. Grab a fork and a knife and dig in.