Open-faced Burgers with Mushrooms and Onions

Loosely based on a recipe by Rachael Ray
Makes 2 burgers

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

• salt

• 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.

Notes:

1. In other words, a Foreman indoor grill or something similar.