Open Faced Burgers with Onion Mushroom Topping

This one is an old recipe from Cooking Light and it's very easy to prepare. The calories are not so high, and you can even bring it more down by skipping the English muffins. I like using regular burger buns and the calories are about the same.

But I skip the mushrooms which are about 30 calories, so it's no so much, but I'd rather use a slice of cheese instead:)

I use my panini maker to grill the burgers, but you can just as easily cook it in a pan. Enjoy:)

OPEN FACED BURGERS WITH ONION MUSHROOM TOPPING

Ingredients:
2 teaspoons olive oil
1 medium sweet onion, sliced and separated into rings
2 (8-ounce) packages presliced mushrooms
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1 1/2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 pound ground round
2 English muffins, split and toasted

Directions:
Preheat grill. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 5 minutes or until golden.

Add mushrooms and salt; cook 5 minutes, stirring constantly. Add vinegar; remove mixture from pan. Set aside.

Combine the paprika and the next 4 ingredients (paprika through black pepper). Divide the ground round into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties with spice mixture.

Grill patties 4 minutes on each side or until done.

Place burgers on muffin halves, and top each burger with 1/4 cup onion mixture.

Makes 4 servings (serving size: 1 sandwich)
Per serving:
Calories: 320
Fat: 10.5g
Carbs: 27 g
Protein: 29. g