OPEN-FACED ONION CHEESEBURGERS
Dinner ready in 25 minutes! Enjoy these tasty cheeseburgers layered with grilled beef patties - a hearty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat grill. In medium bowl, combine ground beef, soup mix and Worcestershire sauce; mix well. Shape into four 1/2-inch-thick patties.
- Thread onion slices onto two parallel 10 to 12-inch metal skewers. Brush both sides of onion with oil or spray with nonstick cooking spray.
- When ready to grill, place patties and onion on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until beef is thoroughly cooked and onion is crisp-tender, turning once and placing cheese on patties during last 2 minutes of cooking.
- During last 6 minutes of cooking, place Texas toast on grill; cook 4 to 6 minutes, rearranging twice.
- To serve, place grilled onion slices on Texas toast. Top each with patty. If desired, garnish with cherry tomatoes.
Nutrition Facts : Calories 500, Carbohydrate 26 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 840 mg, Sugar 4 g
OPEN-FACED CHEESEBURGERS WITH MUSHROOMS AND ONIONS
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
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.
OPEN-FACED TURKEY BURGERS
Here's a juicy, slightly sweet burger with a savory sauce that will be a hit whether you're fixing it for yourself or for you and a friend. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Place garlic on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside. In another small bowl, combine Italian seasoning and remaining oil; brush over bread. Set aside., Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Grill bread for 1-2 minutes on each side or until toasted. Top each slice of bread with lettuce, burger, tomato, onion and 1 tablespoon mayonnaise mixture.
Nutrition Facts : Calories 432 calories, Fat 23g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 770mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 25g protein.
PAN-FRIED ONION CHEESEBURGER
I make these burgers with caramelized onions and sharp Cheddar cheese. I serve them on brioche buns and eat them plain. Hubby likes to add lettuce, pickles, tomatoes, and more fresh onions! With or without all of the topping, they are delicious.
Provided by Yoly
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Place ground beef in a bowl and season with Worcestershire sauce, salt, and pepper. Mix thoroughly and shape into 3 balls. Set aside.
- Melt butter in a large skillet. Add onion and cook until onions start to brown, 5 to 7 minutes. Remove from the skillet. Add 3 ground beef balls to the same skillet and flatten with a cast iron press or a heavy spatula. Evenly top each patty with onions and cook for 3 to 4 minutes more.
- Carefully flip patties over so that the onions are now on the bottom, pressing once again with cast iron press or heavy spatula. Top each with a slice of cheese and cook until cheese is melted and burgers have reached the desired doneness, 3 to 4 minutes. Serve on brioche buns.
Nutrition Facts : Calories 621 calories, Carbohydrate 31.3 g, Cholesterol 145 mg, Fat 37.3 g, Fiber 2.2 g, Protein 38.5 g, SaturatedFat 18.3 g, Sodium 659.7 mg, Sugar 2.8 g
OPEN-FACED BURGERS WITH HORSERADISH-CHEESE SAUCE
Categories Sandwich Quick & Easy Horseradish Cheddar Ground Beef Pan-Fry Sour Cream Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a small saucepan combine the garlic paste and the butter and heat the mixture over moderately low heat, stirring, until the butter is melted. Brush the cut sides of the roll with the butter mixture and toast the roll halves lightly. In a saucepan combine the sour cream and the Cheddar, heat the mixture over moderately low heat, stirring occasionally, until the cheese is melted, but do not let it boil, and stir in the horseradish, the pickle, and the jalapeño chili. In a heavy skillet (preferably cast-iron) heat the oil over moderately high heat until it is hot but not smoking and in it cook the patties, seasoned with salt and black pepper, turning them once, for 8 minutes for medium-rare meat. Transfer the burgers to the roll halves and spoon the horseradish-cheese sauce over them.
OPEN-FACE ROQUEFORT BURGERS WITH GRILLED ONIONS
Categories Beef Cheese Olive Onion Quick & Easy Backyard BBQ Blue Cheese Ground Beef Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Combine ground chuck and salt in medium bowl. Shape into four 1/2-inch-thick patties. Place 1/4 of cheese in center of each patty. Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into 3/4-inch-thick patties. Sprinkle cracked pepper on both sides.
- Stir together oil and garlic in small bowl. Brush both sides of bread and onion slices with garlic oil.
- Oil grill rack. Place burgers and onion slices on barbecue. Grill burgers to desired doneness, about 5 minutes per side for medium-rare. Grill onion slices until just tender, about 4 minutes per side. Grill garlic bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 plates. Top each with burger and onion slice.
OPEN-FACE VEG BURGERS WITH SAUTEED ONIONS
Make and share this Open-Face Veg Burgers With Sauteed Onions recipe from Food.com.
Provided by save the cows
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230.6, Fat 13.7, SaturatedFat 1.3, Cholesterol 5.4, Sodium 472.3, Carbohydrate 15.9, Fiber 4.2, Sugar 2.9, Protein 11.7
OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING
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
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 CHEESEBURGERS
Steps:
- Toast bread and let it cool. Preheat oven to 350.
- Spread toast thinly with Lawry's Garlic Spread, then spread not quite so thinly with Kraft Old English Cheese.
- Mix ground meat with all other ingredients, and then spread evenly over the cheese layer.
- Bake for about 15 minutes for medium, more for more well done, less for rare.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OPEN-FACED TEXAS BURGERS
Served on Texas toast, this open-faced burger will be the talk of the table tonight! -Willie DeWaard, Coralville, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties., In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions., Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.
Nutrition Facts : Calories 614 calories, Fat 36g fat (17g saturated fat), Cholesterol 133mg cholesterol, Sodium 939mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 41g protein.
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- In a large skillet, cook ground beef and diced onion over medium heat. Stir occasionally and cook until meat is no longer pink.
- Sprinkle cornstarch over cooked meat and stir in. Add diced tomatoes, garlic, Worestershire sauce, oregano and salt. Stir well to combine and cook for about 5 minutes or until it is slightly thickened.
- Add 1/2 cup of the shredded cheddar cheese and stir well to combine. Cook for another minute or so until the cheese is melted.
- Split the hamburger buns in half. Place the split buns on a cookie sheet with the cut side up. Divide the meat among the 8 halves of the buns. Top each one with 1 tablespoon of shredded cheese.
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