Chanterelle Mushroom Burgers

Name: Chanterelle Mushroom Burgers
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons light margarine, divided; 2 tablespoons olive oil; 1 cup onion, very thinly sliced; 1 lb chanterelle mushroom, stemmed & sliced; 1/2 teaspoon sea salt; 1/2 teaspoon fresh coarse ground black pepper; 2 teaspoons fresh rosemary, minced; 2 teaspoons Dijon mustard; 1/2 cup fat-free half-and-half; 2 lbs lean ground beef or 2 lbs ground turkey breast; 6 large onion rolls or 6 large wheat hamburger buns; Dijon mustard (optional)

Submitted by JelsMom

"In the mood for a really good burger? Try this!"

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Ready In:: 21mins
Ingredients:: 12
Serves:: 6

ingredients

2 tablespoons light margarine, divided
2 tablespoons olive oil
1 cup onion, very thinly sliced
1 lb chanterelle mushroom, stemmed & sliced
¹⁄₂ teaspoon sea salt
¹⁄₂ teaspoon fresh coarse ground black pepper
2 teaspoons fresh rosemary, minced
2 teaspoons Dijon mustard
¹⁄₂ cup fat-free half-and-half
2 lbs lean ground beef or 2 lbs ground turkey breast
6 large onion rolls or 6 large wheat hamburger buns
Dijon mustard (optional)

directions

Heat 1 T margarine & 1 T oil in large skillet over medium-low flame.
Add onions and cook 18 minutes, stirring often, until limp and deeply colored. Transfer onions to small bowl.
Wipe out skillet, add remaining butter and olive oil and heat over medium-high.
Cook mushrooms in oil mixture 5 minutes. Strin in rosemanry, salt, & pepper, then cook 5 minutes more until mushrooms are tender.
Stir in mustard and half & half; cook, stirring often, until thickened into sauce. Add onions.
Season meat with more salt and pepper.
Form into six large, 1-inch-thick patties. Heat large, cast iron skillet over medium-high flame for several minutes.
Pan-grill to desired doneness, 4-6 minutes per side.
Split buns in half and lightly toast. Serve burgers, topped with mushroom sauce, on toasted buns with dijon mustard.