Top Review by MizzNezz
Yummy, messy, great butgers! I made them according to Mimi's recipe, broiled them a little longer, and then took them a step further and added a slice of swiss cheese on top. We were in hog heaven! Will make these again! Thanks Mimi! :-)
- 1⁄2 teaspoon vegetable oil
- 1⁄2 large yellow onion, sliced, separated into rings
- 1⁄2 large green bell pepper, sliced
- 8 ounces fresh mushrooms, sliced
- 2 2⁄3 tablespoons dry white wine
- 2 tablespoons beef broth
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon salt
- 1⁄16 teaspoon pepper
- 8 ounces beef ground round
- 1 French roll, split, toasted
Directions See How It's Made
- Heat oil in large, non-stick skillet until hot; add onion.
- Cook and stir until onion is browned, about 10 minutes.
- Add green pepper and mushrooms.
- Cook and stir until mushrooms are browned, about 8 minutes.
- Stir in wine.
- Simmer until reduced.
- Stir in beef broth, thyme, salt and pepper.
- Simmer, covered, until green pepper is limp.
- Divide beef into 4 equal parts.
- Shape beef into patties to match the shape of the French rolls.
- Broil beef patties 4 inches from source of heat 4 minutes.
- Flip patties.
- Broil 4 minutes longer for rare, or until desired doneness.
- Place patties on half of each roll.
- Top each patty with 3/4 cup mushroom mixture.