Sheet Pan Hamburger Steak With Mushrooms Onions Food

GRILLED SHEET PAN BURGER BAR

Steps:

• For the spicy mayo: Combine the mayonnaise, ketchup and sriracha in a small bowl and mix well. Set aside.
• For the burgers and toppings: Prepare a grill for medium heat.
• Put the lettuce, tomatoes and pickles on a cutting board or serving platter. Form the meat into 8 thin patties and season with salt and pepper.
• Arrange the bacon, mushrooms, onions and peppers in 4 quadrants on a sheet pan. Season the vegetables with salt and pepper. Put the pan on the grill, cover and cook until the bacon begins to turn golden on the bottom, about 10 minutes. Using tongs, flip the bacon and toss the vegetables in the bacon drippings. Cover and continue to cook until the vegetables are soft and the bacon is crispy, about 10 minutes more. Move the pan to the side of the grill off the heat to keep warm while you cook the burgers (if you have a small grill, remove the pan entirely).
• Grill the burgers until browned on the bottom, about 3 minutes. Flip and cook on the second side 2 minutes. Top each burger with a slice of cheese, cover and cook until the cheese melts and the patties are browned on the bottom and cooked to the desired doneness, about 2 minutes for medium rare. Toast the rolls on the grill during the last 2 minutes of cooking.
• Stack 2 patties on the bottom half of each roll. Serve with the spicy mayo, lettuce, tomatoes, cooked toppings and potato chips.

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.