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Open-Faced Burgers with Onion-Mushroom Topping

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.

Cooking Light JUNE 2000

  • Yield: 4 servings (serving size: 1 sandwich)


  • 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


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 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.

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 30%
  • Fat: 10.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 29.4g
  • Carbohydrate: 27.3g
  • Fiber: 4.6g
  • Cholesterol: 70mg
  • Iron: 5.1mg
  • Sodium: 813mg
  • Calcium: 82mg

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Open-Faced Burgers with Onion-Mushroom Topping Recipe