OPEN-FACE BLUE MOON BURGERS WITH 'SHROOMS
Steps:
- In a mixing bowl, combine the ground sirloin, Worcestershire sauce, and chopped shallot. Mix thoroughly. Score the meat with your hand, marking 4 equal portions. Form each portion into a large 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Season the patties liberally with some salt and pepper and then drizzle the patties with a little EVOO and place in the hot skillet. Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through.
- Preheat the broiler.
- While the burgers are cooking, preheat a second large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan, and the butter. Add the mushrooms to the skillet and spread them out in an even layer, resisting the temptation to stir for a few minutes to let the mushrooms start to brown. Once brown, go ahead and stir, continuing to cook for 2 minutes, then add the onions and garlic and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the chicken stock, bring it up to a bubble, and simmer for about 2 minutes. Add the parsley and stir to combine; taste and adjust the seasoning with salt and pepper.
- While the burgers and the mushrooms are working, toast the bread slices under the broiler until they are golden on both sides.
- Coarsely chop the basil and arugula.
- Place a piece of toast on each serving plate. Top each piece of toast with 1 slice of red tomato and 1 slice of yellow tomato and season the tomatoes with a little salt and pepper. Sprinkle the tomatoes with the arugula-basil mixture and put a cooked burger on top of that. Add the blue cheese crumbles of the mushrooms, stir to combine, and top each burger with the mushroom-blue mixture. Grab a fork and a knife and dig in.
OPEN-FACE TURKEY BURGERS WITH GRUYèRE, MUSHROOMS, AND ARUGULA SALAD
Categories Sandwich Cheese Dairy Leafy Green Mushroom turkey Vegetable Quick & Easy Arugula Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
- Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.
- Spoon mushrooms onto bread; top with patties and arugula salad.
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.
BLUE MOON BURGERS
mmmmmmmmm Comfort food. We love the Blue Moon Burgers at a local diner. But after finding a deep-fried fly in my french fries, I refuse to go back!! We prefer our burger patties with no "fillers," just the beef and the toppings.
Provided by Lightly Toasted
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine blue cheese and cream cheese and beat well.
- Set aside to give the flavors time to meld.
- Form the ground beef into 4 patties.
- Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
- When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
- Top with a slice of jack cheese.
- Spread mayo on toasted buns.
- When jack cheese is somewhat"gooey," place burgers on buns.
- Add remaining toppings.
- Don't use ketchup!
- Ketchup and blue cheese do NOT go together!
OPEN-FACED HAMBURGERS
This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
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