Steak House Mushroom Burgers

Steak House Mushroom Burgers
Steak House Mushroom Burgers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Burgers

  • 8

    oz. button mushrooms sliced

  • 3

    tbs. extra virgin olive oil, divided

  • 1

    tsp. minced garlic

  • 1

    lb lean ground beef

  • 1

    tb. soy sauce

  • 1/2

    tsp each salt and pepper

  • 4

    slices Texas Toast

  • Shredded parmesan cheese

  • For the Creamed Spinach Sauce

  • 2

    tbs. unsalted butter

  • 1/4

    cup minced onion

  • 2

    tbs. flour

  • 1/2

    cup half-and-half

  • 1/2

    cup low sodium chicken broth

  • Kosher salt, pepper, cayenne, and nutmeg to taste

  • 4

    cups chopped fresh spinach

  • 1

    tb. parmesan cheese, grated

  • 1/2

    tsp lemon juice

Directions

Preheat grill to medium-high. Saute mushrooms in 1 tb. oil over medium high heat. Cook until mushrooms begin to brown, about 3-4 minutes. Season with salt and pepper. Cool Combine burger ingredients and cooled mushrooms. Make 4 burgers Grill burgers about 4 minutes per side. Remove from heat and tent and let rest. Reduce heat and grill bread Melt butter in a saucepan over medium-low heat. Add onion and cook until translucent. Stir flour into onion and cook 1 more minute. Whisk in half-and-half, broth, salt cayenne, and nutmeg. Bring to a boil; reduce heat and simmer 2 minutes. Add spinach, stirring until wilted. Stir in Parmesan and lemon juice. Place each burger on a sliced of grilled bread; top with hot spinach sauce; garnish with parmesan cheese.

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