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Gallery Open-Faced Cheeseburgers with Mushrooms and Onions Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 10 ounces white mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 medium red onion, halved and thinly sliced 1 teaspoon red-wine vinegar 1 pound ground beef chuck 1 plum tomato, cored and cut lengthwise into 4 slices 2 ounces Fontina cheese, cut into 4 slices 4 slices sourdough bread (1 inch thick), toasted
Cook’s Notes If you prefer burgers that are done medium instead of medium-rare, broil the patties for 1 to 2 minutes longer before topping them with tomatoes and cheese.
Gallery Open-Faced Cheeseburgers with Mushrooms and Onions
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Gallery
Open-Faced Cheeseburgers with Mushrooms and Onions
Open-Faced Cheeseburgers with Mushrooms and Onions
Open-Faced Cheeseburgers with Mushrooms and Onions
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 4
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 10 ounces white mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 medium red onion, halved and thinly sliced 1 teaspoon red-wine vinegar 1 pound ground beef chuck 1 plum tomato, cored and cut lengthwise into 4 slices 2 ounces Fontina cheese, cut into 4 slices 4 slices sourdough bread (1 inch thick), toasted
Directions
In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, 5 to 7 minutes; transfer to a bowl (reserve skillet).
Add onion and remaining tablespoon oil to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 5 to 7 minutes (if bottom of skillet becomes too dry, add a little water and scrape up browned bits). Return mushrooms to skillet; stir in vinegar and set aside.
Heat broiler, with rack set 4 inches from heat. Gently form meat into 4 3/4-inch-thick patties; season with salt and pepper. Place on a rimmed baking sheet, and broil 3 minutes.
Remove baking sheet; top burgers with tomato and cheese slices. Broil until cheese is melted and burgers are medium-rare, 1 to 2 minutes more. Serve burgers on toasted bread, with sauteed mushrooms and onion alongside.
Cook’s Notes If you prefer burgers that are done medium instead of medium-rare, broil the patties for 1 to 2 minutes longer before topping them with tomatoes and cheese.
Cook’s Notes
If you prefer burgers that are done medium instead of medium-rare, broil the patties for 1 to 2 minutes longer before topping them with tomatoes and cheese.
Reviews
Add Rating & Review 4 Ratings 5 star values: 0 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 0 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 0 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 0 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 0 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
All Reviews for Open-Faced Cheeseburgers with Mushrooms and Onions
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Open-Faced Cheeseburgers with Mushrooms and Onions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
