Open Faced Cheeseburgers With Mushrooms And Onions Recipes

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OPEN-FACED CHEESEBURGERS WITH MUSHROOMS AND ONIONS



Open-Faced Cheeseburgers with Mushrooms and Onions image

Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 25m

Number Of Ingredients 9

2 tablespoons olive oil
10 ounces white mushrooms, trimmed and thinly sliced
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
1 teaspoon red-wine vinegar
1 pound ground beef chuck
1 plum tomato, cored and cut lengthwise into 4 slices
2 ounces Fontina cheese, cut into 4 slices
4 slices sourdough bread (1 inch thick), toasted

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, 5 to 7 minutes; transfer to a bowl (reserve skillet).
  • Add onion and remaining tablespoon oil to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 5 to 7 minutes (if bottom of skillet becomes too dry, add a little water and scrape up browned bits). Return mushrooms to skillet; stir in vinegar and set aside.
  • Heat broiler, with rack set 4 inches from heat. Gently form meat into 4 3/4-inch-thick patties; season with salt and pepper. Place on a rimmed baking sheet, and broil 3 minutes.
  • Remove baking sheet; top burgers with tomato and cheese slices. Broil until cheese is melted and burgers are medium-rare, 1 to 2 minutes more. Serve burgers on toasted bread, with sauteed mushrooms and onion alongside.

WORLD'S GREATEST MUSHROOM-ONION BURGERS



World's Greatest Mushroom-Onion Burgers image

I love a great burger... in fact even if I were mega-rich and could eat the priciest food available, burgers would still be gracing my meals more often than anything else I can think of! I've heard of $24 dollar gourmet burgers and such... but you can make this for a whole lot less money and still be in burger heaven... Another fabulous comfort food fix from "Great Food From Mom's Diner".

Provided by Christmas Carol

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 12

4 tablespoons butter or 4 tablespoons margarine
1 large onion, chopped
6 ounces mushrooms, chopped
1 1/2 lbs ground sirloin
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon A.1. Original Sauce
flour (for dredging)
2 tablespoons olive oil (preferably extra-virgin)
5 large kaiser rolls, lightly toasted
cheese, of your choice (optional)
sour cream (optional)

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.

OPEN-FACE SWISS BURGER



Open-Face Swiss Burger image

This is a unique open-face burger topped with Swiss cheese, sauteed onions, mushrooms, bell peppers, and sour cream. Great with French fries.

Provided by Jessica

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound frozen hamburger patties
1 medium onion, thinly sliced
1 medium green bell pepper, sliced
8 ounces fresh mushrooms, sliced
4 slices sandwich bread, toasted
4 slices Swiss cheese
sour cream

Steps:

  • Place hamburger patties in a large skillet over medium heat. Cook, turning, until cooked through.
  • In a separate skillet, cook onions, bell peppers, and mushrooms, stirring until tender.
  • Place 1 slice of Swiss cheese on top of each hamburger patty. Place hamburgers on top of bread. Top burgers with vegetables, then add a dollop of sour cream.

Nutrition Facts : Calories 463.9 calories, Carbohydrate 19.9 g, Cholesterol 98.1 mg, Fat 29.5 g, Fiber 2.1 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 256.3 mg, Sugar 4.5 g

OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING



Open-Faced Burgers With Onion-Mushroom Topping image

Make and share this Open-Faced Burgers With Onion-Mushroom Topping recipe from Food.com.

Provided by Mimi Bobeck

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 medium sweet onion, sliced and separated into rings
2 (8 ounce) packages presliced mushrooms
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1 1/2 tablespoons paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/4 teaspoon fresh ground black pepper
1 lb ground round
2 English muffins, split and toasted

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 FACE HAMBURGER STEAK SANDWICH



Open Face Hamburger Steak Sandwich image

This open-faced sandwich is a great weeknight meal! We really liked the Worcestershire and A1 sauce in the burger... added great flavor. This looks pretty fancy when plated, so no one needs to know how super simple it was to make!

Provided by Kathy Sills

Categories     Burgers

Time 50m

Number Of Ingredients 13

2 1/4 lb lean beef (hamburger meat)
1 Tbsp Worcestershire sauce
1 Tbsp A1 sauce
1 can(s) beef consomme (10.5 oz)
1/2 c diced onion
1/2 onion, cut into thin rings
1 tsp salt
1 tsp pepper
1 can(s) beef gravy (14.5 oz), reserve one tablespoon
8 slice Sara Lee classic french bread
3 Tbsp olive oil
1 1/2 Tbsp self-rising flour
1 small can diced mushrooms

Steps:

  • 1. In a large bowl add the beef, A1 sauce, worcestershire, the reserved beef gravy, diced onion, salt and pepper.
  • 2. Using hands knead meat until combined.
  • 3. Make meat into five patties.
  • 4. In a lightly sprayed skillet cook patties 15 minutes per side or until your desired doneness!
  • 5. In a smaller skillet add a teaspoon of oil and saute onion rings until lightly brown, drain on paper towel.
  • 6. Once patties are done remove from skillet and add the 3 tablespoons of olive oil, let get hot then add the flour. Scrape bottom of skillet to get meat drippings.
  • 7. When flour is brown add the consomme and beef gravy, stir to mix.
  • 8. Add the mushrooms, put patties back in skillet. Use a spoon and coat meat with the gravy and mushrooms. Simmer for 10 minutes.
  • 9. Toast the french bread. Add two slices of bread per plate. Put meat on top of bread, spoon gravy and mushrooms on top. Garnish with onion rings.

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