© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Cooking Light
Food Editor Krista Montgomery finds many sandwiches too big to eat comfortably. "So I rip them apart, take off the top and end up eating them with a knife and fork." Krista has introduced her husband, John, to these open-faced burgers at home, turning his meal into a knife-and-fork adventure, too.
2 cups vertically sliced onion
2 teaspoons sugar
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 8-ounce package presliced mushrooms
2 tablespoons Worcestershire sauce
1 pound ground round
4 1-ounce slices Texas toast
½ cup shredded Swiss cheese
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add sugar, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, uncovered, 5 minutes or until tender, stirring frequently. Remove onion from pan, and keep warm.
Heat pan coated with cooking spray over medium-high heat. Add mushrooms and ¼ teaspoon salt; sauté 5 minutes or until tender.
Combine ¼ teaspoon salt, ¼ teaspoon pepper, Worcestershire sauce, and beef. Divide mixture into 4 equal portions, shaping each into a ½-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place bread on grill rack; grill 1 minute on each side or until toasted.
Arrange bread on a baking sheet. Top each bread slice with 1 patty, ¼ cup onion, ¼ cup mushrooms, and 2 tablespoons cheese; broil 2 minutes or until cheese melts.