Steak House Mushroom Burgers

By mcooking

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

Preparation

Step 1

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.