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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Few cuts of meat have as much going for them - or for the cook - as ground beef. Long considered a meat-stretcher, it's easy on the wallet and very versatile. You can prepare it for a snack, sandwich, or main dish. It can be kept family-friendly or dressed up for company. For the hamburger-lovers out there, put a new face on your patties with these delicious toppings. If you’re a fan of cheese on burgers, don’t limit yourself to the typical American, cheddar, and Swiss choices. Instead, give hard or semi-soft goat or sheep’s cheese, Romano or blue cheese a try. Then there's my favorite, a burger topped with a slice of melted brie. Yummmmm! Ingredients:
2 cups italian dressing |
1/4 cup white wine |
1/4 cup yellow onion, chopped |
1 dash hot sauce (optional) |
8 ounces button mushrooms, sliced |
2 tablespoons butter |
1 tablespoon butter |
1 cup onion, chopped (yellow or red) |
1/2 teaspoon kosher salt |
1/4 teaspoon white pepper |
1/8 teaspoon nutmeg |
2 tablespoons sour cream |
1/4 cup honey |
1/2 cup balsamic vinegar |
1/2 teaspoon fresh parsley, chopped |
1 teaspoon fresh thyme, chopped |
1/2 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
crushed red pepper flakes (to taste) (optional) |
2 large onions, peeled and sliced into i/2-inch disks (red or yellow) |
1/4 cup butter, softened |
2 teaspoons teriyaki sauce (kikoman is a good choice) |
1/2 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/8 teaspoon ground ginger |
1 tablespoon toasted sesame seeds |
pineapple slice (optional) |
2 tablespoons green onions, chopped |
1/4 cup butter, softened |
1 tablespoon snipped fresh parsley |
2 teaspoons snipped fresh dill |
2 tablespoons prepared mustard |
1/4 teaspoon onion powder |
1 dash kosher salt |
Directions:
1. ITALIAN-SEASONED MUSHROOM TOPPING:.
2. In a large plastic zip-lock bag add the first 4 ingredients. Squeeze bag to blend ingredients.
3. Add the mushrooms to the dressing-mix; refrigerate for 3-4 hours.
4. In a small skillet, melt the butter over a medium-high flame.
5. Drain the mushrooms; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes.
6. Serve hot over hamburger patties.
7. Enough for 6 hamburger patties.
8. BROILED ONION TOPPING:.
9. In a small skillet, melt the butter over a medium-high flame.
10. Add the onions; cook and stir until tender and translucent.
11. Stir in the remaining ingredients; spread on COOKED hamburger patties. Broil 2 inches from the heat until hot (about 1 minute).
12. Enough for 6 hamburger patties.
13. SWEET & TANGY GRILLED ONIONS:.
14. Slowly whisk the vinegar, honey, parsley and thyme in a small saucepot over medium heat for 5 minutes, or until the honey melts. Let cool; add the remaining ingredients.
15. Prepare a two-zone charcoal fire: MEDIUM-HIGH HEAT & LOW HEAT.
16. Once the grill is ready, set the onion disks over the hottest part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides.
17. Move the onions to the cooler part of the grill. Generously coat with the honey-vinegar mixture, for 10 to 15 minutes, or until the onions are tender.
18. Place on a warm platter and brush with the remaining honey-vinegar mixture. Serve immediately.
19. Enough for 4-6 patties.
20. TERIYAKII-SESAME BUTTER:.
21. Mix all the ingredients; spoon onto HOT hamburger patties. If desired, top each burger with a pineapple slice.
22. Enough for 4 hamburger patties.
23. COOK'S TIP: How to Toast Sesame Seeds: Spread on to an un-greased shallow baking pan. Bake at 350F until golden brown (5-8 minutes).
24. DILL-MUSTARD BUTTER:.
25. Mix all ingredients; spoon onto HOT hamburger patties.
26. Enough for 6 hamburger patties.
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