Open-Faced Burgers

By Tonya_Speed

NUTRITION per serving: 401 Calories; 4g Fat; 16g Protein; 23g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 172mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Vegetable. Points: 8

Ingredients

• Water/oil mixture
• 1 medium sweet onion, sliced and separated into rings
• 16 ounces mushrooms, sliced
• 2 teaspoons balsamic vinegar
• 1 pound 95% lean ground beef
• 1 1/2 tablespoons paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 2 English muffins, split and lightly toasted

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven broiler. Heat water/oil mixture in a skillet over medium-high heat; add onion and cook for 5 minutes or until golden. Add mushrooms and cook for 5 minutes, stirring constantly. Add vinegar; remove from heat and set aside. Divide ground beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. In a shallow bowl or on a paper plate, combine paprika, thyme, ground red pepper and black pepper; coat patties with spice mixture. Broil patties 4 to 5 inches from heat source for 6 to 7 minutes or until they reach desired level of doneness. Place burgers on muffin halves and top each with 1/4 cup of onion mixture.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure balsamic vinegar is gluten free. Use gluten free English muffins OR serve on top of a big plate lettuce.