Open-Faced Cheeseburgers with Mushrooms and Onions
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2007
- 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
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.