Gourmet Onion Mushroom And Mozzarella Burger On Rye Bread Recipes

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.

BURGER ELEGANCE WITH MUSHROOM SAUCE

Steps:

• Combine ground beef, breadcrumbs, chopped onion, garlic, bell pepper, serrano, parsley, 1/2 the pepper jack cheese, egg, Worcestershire and grill seasoning in a large mixing bowl.
• Mix gently until all ingredients are combined well.
• Form 4 fat patties.
• Drizzle olive oil on a platter and coat both sides of the patties with the oil.
• Place patties in a hot (medium high flame) skillet. Don't move them! Let the patties caramelize on one side before flipping, then let them caramelize on the other side.
• When patties are done, transfer to a platter. Top each patty with 1/4 of the remaining cheese. Cover with a foil tent and place into a warm oven to melt the cheese. The foil tent helps the patties retain their juiciness.
• In the same skillet, drizzle in the remaining 1 Tbsp of olive oil.
• Saute the onions and mushrooms until the mushrooms are a nice, rich brown, then season with salt and pepper.
• Deglaze the pan with wine, scraping up all the tasty brown bits. Let the alcohol cook off.
• Stir in Worcestershire, milk and mustard. The mixture will thicken up quickly.
• Gloss the sauce by dropping the butter into the pan in small chunks and letting it melt. When all the butter is melted, give the pan a final stir.
• When you plate the patties, spoon the onion mushroom sauce over each patty.
• Garnish with fresh chives.
• Enjoy!

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.