Smothered Burgers
Source of Recipe
unknown
List of Ingredients
2 ¼ lbs ground chuck
1 tbsp onion flakes
¾ tsp salt
½ tsp black pepper 3 slices smoked bacon, chopped
8 oz brown or white button mushrooms, cleaned and sliced
1 tsp all-purpose flour
¾ cup low-carb beer
1 tbsp Worcestershire sauce
3 oz Swiss cheese
3 mini pita bread pockets
Coleslaw*Recipe
Heat broiler or grill. In large bowl, work together meat, onion flakes, salt and pepper until well blended. Shape into 6 equal patties.
Broil or grill 4 to 6 inches from heat for 5 minutes. Turn over and cook another 5 to 6 minutes or until internal temperature registers 145 degrees on instant-read thermometer for medium temperature will increase to 155 degrees).
Meanwhile, in large skillet, cook chopped bacon over medium-high heat until fat is rendered and bacon is almost crispy, 3 to 4 minutes. Add mushroom slices; cook until softened, about 3 minutes. Sprinkle with flour; cook, stirring, 1 minute. Pour in beer and Worcestershire. Reduce heat to medium; simmer, stirring occasionally, until some of liquid evaporates, 4 to 5 minutes.
While sauce is simmering, top each burger with a slice of cheese. Place under broiler or on grill and cover; melt cheese, about 1 minute. Split each pita in half horizontally (making 6 rounds); toast, if desired.
To serve, place 1 cheeseburger on top of each pita round. Top with 2 to 3 tbsp mushroom-bacon sauce and serve with coleslaw on side.
*Coleslaw: In a large bowl, stir together 16-oz bag coleslaw mix, ½ cup light mayo, 2 tbsp apple cider vinegar, 1 tbsp sugar and ½ tsp ground mustard powder until well blended. Refrigerate at least ½ hour before serving.
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