Gourmet Onion Mushroom Burgers
Dijon mustard originated in Dijon, France, and was originally made from brown or black mustard seeds and verjuice, a juice made from unripe grapes. Dijon mustard has a more pungent flavor than yellow mustard, and shouldn't be substituted.
INGREDIENTS | SERVES 4
- 1 pound ground beef
- Ground Beef Seasoning Mix
- 1 tablespoon Worcestershire sauce
- 3–5 tablespoons butter (used on reheating day)
- 1 onion, sliced into rings (used on reheating day)
- ½ pound mushrooms, sliced (used on reheating day)
- 4 tablespoons Dijon mustard (used on reheating day)
- ¾ cup dry sherry (used on reheating day)
Mix ground beef with seasoning mix and Worcestershire sauce. Form into 4 patties, flash freeze, and transfer to freezer bag.
Defrost hamburger patties in the refrigerator overnight.
In skillet, melt 3 tablespoons butter over medium-high heat. Brown patties 2–3 minutes per side and remove from skillet.
Add additional butter to skillet (if needed) and sauté onions and mushrooms 5–7 minutes. Leave in skillet, but push to side to make room for burgers.
Spread 1 tablespoon Dijon mustard on each hamburger, and return to skillet, Dijon side down. Pour sherry over the top of the hamburgers. Cook until desired doneness.
Serve burgers with sautéed onions and mushrooms on toasted rolls.
Calories: 439 | Fat: 28g | Protein: 32g | Sodium: 253mg | Carbohydrates: 6g | Fiber: 1g
Onions should be stored in a cool, dry place with good air flow. They shouldn't be stored in the refrigerator or in plastic bags, but onions can also be frozen. To freeze the onions, chop them and flash freeze on a baking sheet. Transfer to a freezer bag. When a recipe calls for chopped onion, you can measure right from the freezer bag.