Open-Faced Burgers with Onion-Mushroom Topping

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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

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  • 4

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

Preparation

Step 1

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 servingCalories: 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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