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Open-Faced Burgers with Onion-Mushroom Topping

Open-Faced Burgers with Onion-Mushroom Topping
Yield

4 servings (serving size: 1 sandwich)

Use a knife and fork to carve into this tasty open-faced burger. Start with an English muffin, then add a seasoned beef patty and top with sautéed onions and mushrooms for a memorable weeknight dinner.

Ingredients

  • 2 teaspoons olive oil
  • 1 medium sweet onion, sliced and separated into rings
  • 2 (8-ounce) packages presliced mushrooms
  • 1/2 teaspoon salt
  • 2 teaspoons balsamic vinegar
  • 1 1/2 tablespoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground round
  • 2 English muffins, split and toasted

Nutrition Information

  • calories 320
  • caloriesfromfat 30 %
  • fat 10.5 g
  • satfat 3 g
  • monofat 4.8 g
  • polyfat 1.2 g
  • protein 29.4 g
  • carbohydrate 27.3 g
  • fiber 4.6 g
  • cholesterol 70 mg
  • iron 5.1 mg
  • sodium 813 mg
  • calcium 82 mg

How to Make It

  1. Preheat grill.

    Chopping Onion
  2. 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.

  3. Combine the paprika and the next 4 ingredients (paprika through black pepper). Divide the ground round into 4 equal portions, 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 burgers on muffin halves, and top each burger with 1/4 cup onion mixture.