Open Faced Burgers with Mushroom Gravy

October 14, 2016

Opened faced burgers are amazing because the bun is optional.  That being said, if you are a ride or die bun fan, you can use other starchy vehicles like a slice of potato bread, English muffin or dinner roll.  This quick and easy dinner is a fun twist on burgers that your family won't be expecting.  You can serve this All American meal with roasted potatoes and steamed green beans. 

Open Faced Burgers with Mushroom Gravy

For the burgers:
1 lb lean ground beef
1 tsp garlic powder
1 tsp onion powder
2 tbsp soy sauce
1/2 tsp freshly ground black pepper
Sliced Monterey jack cheese
olive oil

For the mushroom gravy:
2 tsp unsalted butter
8 oz assorted mushrooms, cleaned and sliced
1 cup chicken stock
2 tsp Worcestershire sauce
1 Tbsp corn starch.
1/2 tsp salt
1/4 tsp freshly ground black pepper
pinch of red pepper flakes


Step 1: In a bowl, combine ground beef, garlic powder, onion powder, soy sauce and black pepper. Form into 4 patties and place a indent into the middle of each one.  Heat a skillet over medium high heat and add oil.  Place the burger into the skillet and cook 3 to 5 minutes on each side or until browned.  Place the sliced cheese over top and allow to melt for 30 seconds. Remove from pan and let cool.

Step 2: Add the butter to the pan with the mushrooms.  Cook for 3 to 4 minutes or until decreased in size and beginning to turn a deeper brown.

Step 3: While mushrooms are cooking, whisk together stock, Worcestershire sauce and cornstarch together.  

Step 4: Add the slurry to the pan, stirring the sauce and removing the brown bits from the bottom.  Season with salt, pepper and red pepper flakes.  Allow the gravy to thicken.

Step 5: Spoon mushroom gravy over beef patties and serve hot.

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