Gourmet Onion Mushroom And Mozzarella Burger On Rye Bread Recipes

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!

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.

Steps:

• Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.

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.

Steps:

• Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
• Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
• Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
• Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
• Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
• While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
• Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
• Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.