Open Face Veg Burgers With Sauteed Onions Recipes

CHEESY SAUTEED ONION BURGERS

Steps:

• 1. Cook onion in hot margarine in nonstick frypan over medium-low heat, stirring frequently, for 14 to 18 minutes or until lightly browned. Stir in caraway seed, if desired.
• 2. Meanwhile, place patties on baking sheet. Bake at 350 degrees F for 8 minutes. Turn patties. Bake 7 minutes more. Spread mustard on top of patties. Top with cheese. Bake for 1 to 2 minutes more or until cheese melts.
• 3. Spoon onion over top of patties.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
• Helpful Hints: This recipe slowly sautes the onion to intensify the flavors of its natural sugars. Watch the onion carefully and stir frequently to avoid burning and off-flavors.
• Note: Recipe is vegan only if soy cheese and Morningstar Farms Grillers® Vegan Veggie Burgers are used.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

OPEN-FACE VEG BURGERS WITH SAUTEED ONIONS

Steps:

• In large skillet heat olive oil over medium-high heat. Add onion slices and cook 8 to 10 minutes or until very tender, stirring frequently.
• Meanwhile, prepare burgers according to package microwave directions.
• In small bowl combine mayonnaise and mustard; spread mixture on one side of each bread slice. Top bread with spinach and burger. Stir steak sauce into cooked onions. Spoon onion mixture on burgers. Makes 4 servings.

OPEN-FACED BURGERS WITH HORSERADISH SAUCE AND GREEN BEANS

Steps:

• Form beef into four patties; season with salt and pepper. In a large skillet, heat oil over medium. Add patties; cook 6 to 8 minutes per side for medium. Transfer to a plate, and tent with aluminum foil; set aside.
• To skillet, add green beans, onion, and cup water; season with salt and pepper. Cover, and cook, tossing occasionally, until beans are crisp-tender, 5 to 7 minutes. Uncover, and cook, tossing, until water has evaporated, about 2 minutes.
• Make sauce: In a small bowl, stir together mayonnaise, parsley, and horseradish; season with salt and pepper. Place tomato slices and burgers on toast; top with horseradish sauce, and serve with green beans.

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.

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.

OPEN-FACED CHEESEBURGERS WITH MUSHROOMS AND ONIONS

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.

FLAVORFUL ONION BURGERS

Steps:

• Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired. Grill, covered, over medium-hot heat for 8-10 minutes on each side., Meanwhile, in a large bowl, combine the green pepper, cheese, parsley and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into six patties. , Move onion to indirect heat. Place burgers over direct heat. Cover and grill for 10-14 minutes or until meat is no longer pink and onion is tender, turning burgers once., Spread bun bottoms with dressing; top each with lettuce, tomato, onion and a burger. Replace bun tops.