Mushroom & Swiss Balsamic Burgers - Hearty Meal Solutions #7

We love our burgers and I love finding different ways to fix them.  Otherwise they get boring and who wants boring.  As I'm cutting down on carbs, I prefer to eat my burgers as a patty (similar to what we did when I was growing up).  However, my husband likes to have them as a sandwich.  So we both get our wishes with Tastefully Simple meals.  We used ground elk meat instead of beef and I used Onion Onion in lieu of the fresh onions.


Ingredients:

2 Tbsp butter
6 oz pkg portobello mushrooms, thinly sliced
1 tsp Garlic Pepper Seasoning, divided
1 1/2 lbs lean ground beef
1 Tbsp Ultimate Steak Seasoning
1 Tbsp Worcestershire sauce
1/2 c chopped onion
6 slices Swiss cheese, folded in half
1/2 c mayonnaise
3 Tbsp Aged Balsamic Vinegar of Modena
6 crusty buns
2 c baby spinach


Instructions:  In large skillet over medium heat combine butter, mushrooms and 1/2 tsp Garlic Pepper Seasoning.  Saute mushrooms until tender, 3-5 minutes.  Remove from skillet and cover with foil.  In a large bowl combine ground beef, Ultimate Steak Seasoning, Worcestershire sauce and onions.  Form into 6 burgers.  Place in skillet and cook to desired doneness.  
Top with mushrooms and cheese.  Cover skillet until cheese melts.  Meanwhile, whisk together mayonnaise, Aged Balsamic Vinegar of Modena and 1/2 tsp Garlic Pepper Seasoning.  Place burgers on bun bottom, top with mayo and spinach.  Makes 6 servings.  Serve with sliced tomatoes drizzled with oil and seasoned with salt & pepper.

Make Ahead & Freeze:  Place ground beef, Ultimate Steak Seasoning, Worcestershire sauce and onions in a gallon resealable  freezer bag.  Seal well, label and freeze.  Thaw and prepare as directed above.