Hamburger Toppings - cooking recipe

Ingredients

ITALIAN-SEASONED MUSHROOM TOPPING
2 cups Italian dressing
1/4 cup white wine
1/4 cup yellow onion, chopped
1 dash hot sauce (optional)
8 ounces button mushrooms, sliced
2 tablespoons butter
BROILED ONION TOPPING
1 tablespoon butter
1 cup onion, chopped (yellow or red)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
2 tablespoons sour cream
SWEET AND TANGY GRILLED ONIONS
1/4 cup honey
1/2 cup balsamic vinegar
1/2 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
crushed red pepper flakes (to taste) (optional)
2 large onions, peeled and sliced into i/2-inch disks (red or yellow)
TERIYAKI-SESAME BUTTER
1/4 cup butter, softened
2 teaspoons teriyaki sauce (Kikoman is a good choice)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground ginger
1 tablespoon toasted sesame seeds
pineapple slice (optional)
2 tablespoons green onions, chopped
DILL-MUSTARD BUTTER
1/4 cup butter, softened
1 tablespoon snipped fresh parsley
2 teaspoons snipped fresh dill
2 tablespoons prepared mustard
1/4 teaspoon onion powder
1 dash kosher salt

Preparation

ITALIAN-SEASONED MUSHROOM TOPPING:
In a large plastic zip-lock bag add the first 4 ingredients. Squeeze bag to blend ingredients.
Add the mushrooms to the dressing-mix; refrigerate for 3-4 hours.
In a small skillet, melt the butter over a medium-high flame.
Drain the mushrooms; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes.
Serve hot over hamburger patties.
Enough for 6 hamburger patties.
BROILED ONION TOPPING:
In a small skillet, melt the butter over a medium-high flame.
Add the onions; cook and stir until tender and translucent.
Stir in the remaining ingredients; spread on COOKED hamburger patties. Broil 2 inches from the heat until hot (about 1 minute).
Enough for 6 hamburger patties.
SWEET & TANGY GRILLED ONIONS:
Slowly whisk the vinegar, honey, parsley and thyme in a small saucepot over medium heat for 5 minutes, or until the honey melts. Let cool; add the remaining ingredients.
Prepare a two-zone charcoal fire: MEDIUM-HIGH HEAT & LOW HEAT.
Once the grill is ready, set the onion disks over the hottest part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides.
Move the onions to the cooler part of the grill. Generously coat with the honey-vinegar mixture, for 10 to 15 minutes, or until the onions are tender.
Place on a warm platter and brush with the remaining honey-vinegar mixture. Serve immediately.
Enough for 4-6 patties.
TERIYAKII-SESAME BUTTER:
Mix all the ingredients; spoon onto HOT hamburger patties. If desired, top each burger with a pineapple slice.
Enough for 4 hamburger patties.
COOK'S TIP: How to Toast Sesame Seeds: Spread on to an un-greased shallow baking pan. Bake at 350F until golden brown (5-8 minutes).
DILL-MUSTARD BUTTER:
Mix all ingredients; spoon onto HOT hamburger patties.
Enough for 6 hamburger patties.