Open-Faced Burgers with Onion-Mushroom Topping

Use a knife and fork to carve into this tasty burger. Start with an English muffin, then add a seasoned beef patty and top with sautéed onions and mushrooms for a memorable weeknight dinner.

Yield: 4 servings (serving size: 1 sandwich)

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

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

Calories:

320 (30% from fat)

Fat:

10.5g (sat 3g,mono 4.8g,poly 1.2g)

Protein:

29.4g

Carbohydrate:

27.3g

Fiber:

4.6g

Cholesterol:

70mg

Iron:

5.1mg

Sodium:

813mg

Calcium:

82mg