nice and easy recipes - Cheeseburgers with Sauteed Mushrooms and Pickle Salad

Cheeseburgers with Sauteed Mushrooms and Pickle Salad

Ingredients

• 2 tbsp. plus 1 tsp. olive oil
• 1 Medium onion, sliced
• 8 oz. white or cremini mushrooms, sliced
• kosher salt
• black pepper
• 1/4 c. fresh flat-leaf parsley, chopped (optional)
• 2 small pickles, sliced into half-moons, plus 1 tbsp. pickle juice
• 2 stalks celery, thinly sliced
• 1/2 seedless cucumber, thinly sliced into half-moons
• 1 tbsp. whole-grain mustard
• 1 1/4 lb. ground beef
• 4 oz. Swiss cheese, coarsely grated
• 4 slices sourdough or rye bread, toasted
• 3 c. baby arugula

Directions

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes. Increase heat to medium-high and add the mushrooms, 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Cook, tossing occasionally until golden brown and tender; toss with the parsley (if using), then transfer to a bowl.
2. While the onions are cooking, make the salad. In a bowl, toss together the pickles and juice, celery, cucumber and mustard; set aside.
3. Return the skillet to medium heat and heat remaining teaspoon oil. Form the beef into 4 thin patties about the size of the bread slices. Season with 1/4 teaspoon each salt and pepper and cook to desired doneness, 3 to 5 minutes per side for medium (depending on the size of the patties).
4. Sprinkle the cheese over the burgers and cook, covered, until the cheese melts, about 1 minute. Arrange the burgers on the bread and top with the mushrooms. Toss the arugula with the pickle mixture and serve with the burgers.