CHEESY SKILLET BURGERS ON RYE
Makes: 2 hearty servings Note: To make single burgers, use four small buns. 1 pound ground bison, wagyu beef or turkey
½ teaspoon each: salt, freshly ground black pepper, garlic powder, sweet or smoked paprika
2 or 3 knob onions or 4 large green onions
2 tablespoons each: butter, oil
1 cup (2 ½ ounces) thinly sliced mushrooms
¼ cup barbecue sauce 2 tablespoons mayonnaise 1 tablespoon spicy brown mustard
½ teaspoon red pepper hot sauce
4 slices marble rye bread or 2 large burger buns
4 slices havarti or Muenster cheese
4 to 8 small lettuce leaves, such as leaf lettuce or inner romaine leaves
½ large avocado, thinly sliced Sliced dill pickle
1. Divide meat into 4 equal pieces. Using clean hands, pat one portion into ¼-inchthick patty shaped to fit your toast or burger bun. Place patty on a parchment-lined baking sheet. Repeat to shape all the burgers.
2. Mix salt, pepper, garlic powder and paprika in a small dish. Sprinkle lightly over burger patties. Flip patties and season the second side. Refrigerate burgers up to several hours. Cook right from refrigerator.
3. Trim onions. Slice crosswise into ¼-inch-wide pieces, including about 3 inches of green tops. Heat 1 tablespoon each butter and oil in large well-seasoned cast-iron or nonstick skillet over medium heat. Add onions; cook 2 minutes. Stir in mushrooms. Cook, stirring often until golden, about 5 minutes. Remove with a slotted spoon to a plate. (Refrigerate covered up to two days; use warm.)
4. For burger condiment, mix barbecue sauce, mayonnaise and hot sauce in a small dish. Toast bread or buns until golden. Spread one side of each bread slice or insides of buns with the burger sauce. Have all other ingredients ready near cooking surface.
5. Heat remaining 1 tablespoon butter and oil in the same skillet over medium heat until hot. Add burgers in a single, uncrowded layer. Cook, without turning, covered with a splatter guard if desired, 3 minutes for beef burgers (5 minutes for turkey burgers). Flip burgers. Cook 1 minute (3 minutes for turkey burgers), then top with a portion of the mushroom mixture and a slice of cheese. Cover the pan and cook to melt the cheese, 1 more minute. Remove from heat.
6. Put lettuce on one slice of toast or bun bottoms. Top with 2 burger patties, then sliced avocado and pickles. Top with another slice of toast or the tops of the buns. Serve.