Open-Faced Mushroom and Onion Burgers

Open-Faced Mushroom and Onion Burgers

Open-Faced Mushroom and Onion Burgers
Serve with sweet potato steak fries and broccoli slaw- A bit of a change from a typical burger, an open-faced burger uses only half the bun and you’ll need a fork and knife to eat it. This meal can be made any time of year, but change out your sides depending on the season; i.e., in warmer weather try baked fries, salads and slaws and in the winter try roasted potatoes and root vegetables.
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 3 sweet potatoes, washed and cut into wedges
    • 1teaspoon olive oil, divided
    • 3/4teaspoon ground black pepper
    • 1pound lean ground beef
    • 1 garlic clove, chopped
    • 1teaspoon Italian seasoning
    • 2cup red onion, thinly sliced
    • 1tablespoon sugar or honey
    • 1tablespoon balsamic vinegar
    • 8ounce sliced mushrooms
    • 1/2tablespoon butter
    • 4 slices country-style whole grain bread (thicker sliced)
    • 4 slices of Swiss cheese
    • 1 bag of broccoli slaw
    • 1/4cup green onions, chopped
    • 1tablespoon apple cider vinegar
    • 1tablespoon plain Greek yogurt
    • Juice of 1/2 lime
    • 2teaspoon agave syrup or sugar
    Instructions
    1. Preheat oven to 450 degrees F.
    2. : In a large bowl, toss together the sweet potato wedges, 1 ½ tablespoons olive oil, ½ teaspoon sea salt and ¼ teaspoon ground black pepper. Spread the potatoes in a single layer on a baking sheet covered with tin foil. Bake for 30 minutes, turning once half way through until golden brown and crispy. Remove and keep warm until ready to serve.
    3. In a large bowl, combine the ground beef with the garlic, ½ teaspoon sea salt, ½ teaspoon ground black pepper and the Italian seasoning. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Set aside.
    4. Heat 1 tablespoon oil over medium-high heat in a large skillet. Add onions and cook, covered, for 3 minutes. Add sugar and balsamic vinegar to onions, stirring to combine. Uncover and cook, stirring often, for 10 minutes or until golden brown. Add mushrooms in at the last 3-4 minutes. Set aside.
    5. While the onions caramelize, heat ½ tablespoon olive oil in large skillet over medium-high heat. Cook the patties for 4-5 minutes each side. Remove and set aside.
    6. When the steak fries are done, remove from oven, keep warm and set aside. Set oven to broiler.
    7. Place bread slices on a baking sheet. Top each bread slice with 1 patty, about ½ cup onion-mushroom mixture, and 1 slice cheese. Broil 30 seconds to 1 minute or until cheese melts (be vigilant as cheese may melt fast and you do not want to burn it). Serve with fries and broccoli slaw.
    8. To make the broccoli slaw: Place the broccoli slaw and green onions in a large serving bowl. In a small bowl, mix together the vinegar and the next 3 ingredients (through agave syrup). Pour over the slaw mixture, coating evenly. Season with salt and pepper, to taste, if desired, and toss again to mix thoroughly. Refrigerate until ready to serve.
    Recipe Notes

    Try Yukon gold potatoes in place of sweet potatoes for more traditional steak fries.

    If you are making this in the summer, cook the burgers on the grill. You could also precook the potatoes whole for 5 minutes in the microwave. Slice them into wedges, toss them with the oil and seasonings, and place in a grill pan to also cook on the grill. This will keep the kitchen cool.

    Not fond of broccoli slaw? Substitute regular cabbage slaw mix for the broccoli slaw. You could also substitute mayo for the yogurt if you want a traditional slaw which is not as tangy. I also like to add 1 small clove of garlic, minced, for an additional flavor boost.

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