Best 6 Open Faced Burgers With Onion Mushroom Topping Recipes

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Open-faced burgers with an onion mushroom topping are a delicious and hearty meal that can be enjoyed by people of all ages. The combination of the juicy, flavorful burger patty, the sautéed onions and mushrooms, and the melted cheese creates a taste sensation that is sure to please. This dish is perfect for a quick and easy weeknight dinner, or it can be dressed up for a special occasion. With just a few simple ingredients, you can create a meal that will have everyone asking for seconds.

Let's cook with our recipes!

OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING



Open-Faced Burgers With Onion-Mushroom Topping image

Make and share this Open-Faced Burgers With Onion-Mushroom Topping recipe from Food.com.

Provided by Mimi Bobeck

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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 dried thyme
1/4 teaspoon ground red pepper
1/4 teaspoon fresh ground black pepper
1 lb ground round
2 English muffins, split and toasted

Steps:

  • 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 meat into 4 equal portion, 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 burger patties on muffin halves, and top each burger with 1/4 cup onion mixture.

WORLD'S GREATEST MUSHROOM-ONION BURGERS



World's Greatest Mushroom-Onion Burgers image

I love a great burger... in fact even if I were mega-rich and could eat the priciest food available, burgers would still be gracing my meals more often than anything else I can think of! I've heard of $24 dollar gourmet burgers and such... but you can make this for a whole lot less money and still be in burger heaven... Another fabulous comfort food fix from "Great Food From Mom's Diner".

Provided by Christmas Carol

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 12

4 tablespoons butter or 4 tablespoons margarine
1 large onion, chopped
6 ounces mushrooms, chopped
1 1/2 lbs ground sirloin
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon A.1. Original Sauce
flour (for dredging)
2 tablespoons olive oil (preferably extra-virgin)
5 large kaiser rolls, lightly toasted
cheese, of your choice (optional)
sour cream (optional)

Steps:

  • In a large, heavy skillet, melt butter or margarine.
  • Cook onions over medium-low heat until golden brown.
  • Add the mushrooms and continue cooking until mushrooms are tender.
  • Let sit until cool enough to handle.
  • In a large bowl, mix the sirloin, salt, pepper, steak sauce, and onion-mushroom mixture.
  • Form into 5 burgers.
  • In same skillet, heat olive oil over medium heat.
  • Dredge burgers in flour and cook until desired doneness, turning once.
  • Add cheese (if desired) and melt atop burger.
  • Top with a dollop of sour cream.

OPEN-FACED CHEESEBURGERS WITH MUSHROOMS AND ONIONS



Open-Faced Cheeseburgers with Mushrooms and Onions image

Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 25m

Number Of Ingredients 9

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

Steps:

  • 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.

OPEN-FACED TEXAS BURGERS



Open-Faced Texas Burgers image

Served on Texas toast, this open-faced burger will be the talk of the table tonight! -Willie DeWaard, Coralville, Iowa

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons chopped onion
1 small garlic clove, minced
1/8 teaspoon dried thyme
2/3 cup shredded Colby-Monterey Jack cheese, divided
2/3 pound ground beef
2 slices frozen garlic Texas toast
1/2 cup tomato sauce
1-1/2 teaspoons packed brown sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon A.1. steak sauce

Steps:

  • In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties., In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions., Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

Nutrition Facts : Calories 614 calories, Fat 36g fat (17g saturated fat), Cholesterol 133mg cholesterol, Sodium 939mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 41g protein.

OPEN-FACED HAMBURGERS



Open-Faced Hamburgers image

This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup shredded cheddar cheese
1/4 cup chopped green pepper
1 tablespoon evaporated milk
1 tablespoon Dijon mustard
1 teaspoon salt
1 pound lean ground beef
3 hamburger buns, split
1 tablespoon butter, softened

Steps:

  • In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

PORTOBELLO MUSHROOM AND ONION BURGER TOPPING



Portobello Mushroom and Onion Burger Topping image

Mushrooms, onion and steak sauce top a savory veggie burger.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 7

4 ounces portobello mushroom
½ cup chopped onion
1 teaspoon olive oil
¼ cup water
¼ cup steak sauce or vegan steak sauce
1 (10 ounce) package Morningstar Farms® Grillers® Prime Veggie Burgers, Grillers® Vegan Burgers, or Grillers® Original
4 roll (blank)s hamburger buns

Steps:

  • Saute mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.
  • Prepare veggie burgers according to package directions. Serve burger on bun with warm topping.
  • ON THE GRILL: Preheat grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 31 g, Fat 12.2 g, Fiber 3.9 g, Protein 22.3 g, SaturatedFat 1.7 g, Sodium 796.1 mg, Sugar 4 g

Tips:

  • Use a good quality ground beef. This will make a big difference in the flavor of your burgers.
  • Season the ground beef well. Don't be afraid to use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, and paprika.
  • Cook the burgers over medium heat. This will help to prevent them from drying out.
  • Don't overcook the burgers. They should be cooked to an internal temperature of 160 degrees Fahrenheit.
  • Use a variety of toppings. This is a great way to add flavor and texture to your burgers.
  • Serve the burgers immediately. This will help to ensure that they are hot and juicy.

Conclusion:

These open-faced burgers with onion-mushroom topping are a delicious and easy meal that can be enjoyed by everyone. They are perfect for a quick weeknight dinner or a casual weekend lunch. With a few simple tips, you can make sure that your burgers are cooked to perfection and that your toppings are flavorful and delicious. So next time you're looking for a new burger recipe, give these open-faced burgers a try. You won't be disappointed!

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