Tired of fast-food burgers? Here are homemade burgers with a horseradish kick that will put any Big Mac to shame. I like to top them with sauteed mushrooms and parsley for a great flavor combo and serve them on good bakery pumpernickel bread.

You can get these burgers to the table in just 30 minutes - faster than a trip to Mickey D's.

Carol Mighton Haddix writes for the Chicago Tribune, which provided the recipe analysis.

Open-Faced Mushroom Burgers on Pumpernickel

Serves 4 -- Total time: 30 minutes

2 tablespoons butter or olive oil

1 container (8 ounces) sliced cremini mushrooms

2 tablespoons Dijon or herb-flavored mustard

1 pound ground beef round

1/2 cup half-and-half or milk

1 tablespoon prepared horseradish

1 teaspoon salt

4 thin slices cheddar cheese (optional)

4 slices pumpernickel bread

1/4 cup chopped flat-leaf parsley

Heat butter in a skillet until melted over medium-high heat. Add mushrooms. Cook, stirring often, until starting to brown, about 4 minutes. Reduce heat to a simmer; stir in mustard. Cook 5 minutes.

Meanwhile, heat a grill pan or broiler. Mix the ground beef, half-and-half, horseradish and salt in a medium bowl. Form into 4 burgers to fit the bread slices. Grill or broil on a broiler pan to desired doneness, about 5 minutes per side for medium, placing cheese, if desired, on top during the last 2 minutes of cooking. Place pumpernickel slices on 4 plates; top with burgers. Top burgers with mushrooms; sprinkle with parsley.

Per serving: 365 calories, 20 grams fat, 10 grams saturated fat, 95 milligrams cholesterol, 19 grams carbohydrate, 28 grams protein, 953 milligrams sodium, 3 grams fiber

Menu

Open-Faced Mushroom Burgers on Pumpernickel

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