Bistro Style Burger

What fantastic burgers we had last night...and they didn't come from some fancy restaurant, but rather my kitchen.  Every month when I receive my subscription of Cooking Light magazine, I thumb through it tearing out the recipes of interest such as this one for Mushroom and Provolone Patty Melts.  Burgers at our house typically consist of slapping a frozen turkey burger patty on the Foreman Grill and then top it with American cheese.  I know, boring, but that's why I shake things up periodically with new and exciting twists on an old simple favorite.

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
cooking spray
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".