Open Faced Pepper Burgers Recipes

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.

OPEN-FACED BURGER

Steps:

• Preheat a grill to medium-high heat. Meanwhile, heat a large skillet over medium heat; add bacon and cook, stirring often, until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate and set aside. Carefully discard all but 1 tablespoon of the bacon grease, then remove skillet from heat.
• In a small bowl, combine mayonnaise, vinegar, mustards, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to make a vinaigrette; set aside.
• Season patties all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Arrange patties on grill and cook, flipping once, until cooked to desired doneness, about 10 minutes.
• During the last few minutes of cooking, toast bread on the grill, flipping once, until golden brown, 1 to 2 minutes. Transfer burgers and toast to a sheet tray and keep warm in an oven set to low heat.
• Heat skillet with the reserved bacon grease over medium heat. Fry eggs until whites are set but yolks are still runny, 2 to 4 minutes.
• Meanwhile, in a large bowl, toss frisée and bacon with about 3 tablespoons vinaigrette. Top each piece of toast with a burger, some of the frisée salad, and a fried egg. Garnish with additional salt and ground pepper, if desired. Serve immediately, with remaining dressing on the side. Looking for recipes like this one? Try our best meatball recipes, ground beef recipes, or meatloaf recipes.

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 PIZZA BURGERS

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, 3-5 minutes, breaking into crumbles. Drain. Stir in the pizza sauce, mushrooms, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese. , Place on ungreased baking sheets. Broil 4 in. from the heat until cheese is melted, 2 minutes. , To freeze for quick lunches later, place the split and toasted buns on a baking sheet. Spoon the meat mixture onto buns; freeze for 1 hour. Transfer to freezer-safe airtight containers., To use frozen burgers: Thaw completely in the refrigerator. Sprinkle with cheese. Broil 4 in. from the heat until heated through and cheese is melted, 2 minutes.

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 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.

OPEN-FACED PEPPER BURGERS

Steps:

• In a large skillet, cook beef, onions, and peppers, until meat is no longer pink,and drain.
• Stir in 1/2 salad dressing, and spread remaining dressing on cut sides of Italian bread, and broil 4-5 minutes or until lightly toasted.
• Spoon beef mixture over cut sides of bread, and top with cheese slices.
• Return to broiler and broil until cheese is melted.
• Cut each half into 3 pieces and serve.