When we were at Winco earlier this month, I found a great deal on some marbled pork shoulder that would be great to grind up for sausages or meatballs. Since I was grinding meat that evening anyway, I decided to make open-faced burgers.
These came out juicy and packed with flavor. I loved the mushrooms and onions cooked in red wine!
Now the original recipe actually called for ground chicken and Marsala wine. That would also be good but I didn’t have any Marsala left in my pantry. I believe that just about any combination of ground meats would be delicious, whether it’s ground chicken or veal/pork or buffalo.
Open-faced Burgers with Mushrooms and Onions [printable recipe]
Loosely based on a recipe by Rachael Ray
Makes 2 burgers
- 8 – 10 oz ground pork
- 5 cloves garlic, crushed
- 2 tbsp fresh basil, sliced
- 1/2 tsp smoked paprika
- 1/2 tsp dried parsley (or 1 tbsp fresh)
- 1/2 tsp thyme
- 1/2 tsp crushed red chile flakes
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1 tbsp Worcestershire sauce
- 1 dash liquid smoke
Onion & Mushroom Topping:
- 1 tbsp olive oil
- 2 tbsp butter
- 3 medium crimini mushrooms, chopped
- 1 small onion, sliced (about 1 cup)
- 2 cloves garlic, crushed
- 1/4 cup red wine
- 1/4 cup water
- 1 ciabatta roll or other bun
Combine burger ingredients together in a small bowl. Divide in half and shape into patties. Grill until cooked through, about 4 – 5 minutes per side or 5 minutes in a double-sided contact grill1.
While the burgers cook, heat butter and oil in a medium saucepan over medium-high heat. Add mushrooms, garlic and onion and saute until browned. Add a pinch of salt, wine and water. Continue to cook until wine is reduced and nicely coats the mushrooms and onions.
Split the ciabatta roll and rest a patty on top, followed by plenty of mushrooms and onions.
- In other words, a Foreman indoor grill or something similar.