Makes 2 Pub Burgers (but enough cheese, mushrooms and onions for 3 burgers)
2 tablespoons extra-virgin olive oil, divided use
1 medium sweet onion, cut in half and then sliced
1/4 teaspoon smoked salt (add more to taste)
1/2-3/4 cup beer of choice
about 2 1/4 cup sliced cremini, white or Portobello mushrooms, rinsed
2 teaspoons minced garlic
2 pinches O Organics herbes de Provence or Italian seasonings
1/2-pound lean ground beef
1/2 teaspoon barbecue “rub” seasoning of choice
5.3-ounce package Red Dragon English Cheddar
2 whole grain buns (or slices of bread of your choice)
In a large nonstick skillet over medium heat, add 1 tablespoon of olive oil then the onion slices and sauté, stirring occasionally, for 5 minutes. Add the salt and 1/4 cup of the beer and cook 5 minutes, stirring occasionally. Add another 1/4 cup of beer and cook until onions are golden brown (about 5 minutes more); set aside.
To a new nonstick skillet over medium heat, add the remaining tablespoon of olive oil and set the mushroom slices in the skillet in a single layer. Allow the mushrooms to cook without turning for a few minutes. When brown on one side, stir in the garlic and herbes and remaining beer and continue to cook about 2 minutes more; set aside.
Shape the beef into two patties (about 3/4-inch thick and 4 1/2-inches wide. Use a spoon to press a dent in the center of each patty. Sprinkle your “rub” of choice evenly over both sides of the patties. Preheat a nonstick skillet over medium heat, add the patties and cook for about 3-4 minutes then flip the burgers over and cook about 3 minutes more. Turn off the heat, add the slices of Red dragon on top. Cover the skillet and let it sit about 2 minutes.
Assemble your Pub Burgers by topping each bottom bun with tomato, the garlic mushrooms, the cheese-topped burger, then the beer glazed onions! Serve open faced (to keep carbs moderate) or add the top of the bun and ENJOY!