The hubby and I loved these burgers and will definitely make again. Who knew it would be so flavorful and easy to make. I would have to credit the porter beer for the deliciousness of the sauteed mushrooms and onions. That got me thinking that I could probably substitute red wine for the porter to make burgundy burgers like the ones at our favorite local burger bar, Relish Burger. OH SO GOOD!
I followed the recipe exactly other than subbing fresh ciabatta bread for the rye.
Mushroom and Provolone Patty Melts
from Cooking Light Magazine, October 2010
1 pound ground sirloin
1 T. olive oil
1/4 cup thinly sliced yellow onion
1/8 t. salt
1/8 t. black pepper
1 (8-ounce) package sliced crimini mushrooms
1 1/2 t. all-purpose flour
1/4 c. dark beer (such as porter)
8 (1.1-ounces) slices rye bread
4 (3/4-ounce) sliced reduced-fat provolone cheese
Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; saute 3 minutes. Sprinkle flour over mushrooms; cook 1 minute, stirring constantly. Stir in beer; cook for 30 seconds or until thick. Remove from heat; keep warm.
When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and 1/4 of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
UPDATE: Want a recipe card? Well, here you go!
To print, left click >file >print. To save file to your computer, right click on image, then "save image as".