Green Chile Mushroom Burger with Monterey Jack Cheese Sauce
Colossal burgers filled with fantastic flavors; green chilies, marinated mushrooms and onion. Pan fried and topped with homemade Monterey Jack cheese sauce.
Servings: 6
Calories: 381kcal
Ingredients
For the Burgers:
- 1.5 pounds lean ground beef
- 1/2 cup Paisley Farm Organic Marinated Mushrooms
- 1/3 cup green chilies chopped fine
- 1/3 cup onions chopped
- 1/2 cup seasoned bread crumbs
- 1/2 teaspoon each salt and pepper
- butter for frying
For the Cheese Sauce:
- 3/4 cup milk
- 3 teaspoons flour
- dash of salt
- 1/2 heaping cup shredded Monterey Jack cheese
- 1/4 teaspoon black pepper
Instructions
- Combine all burger ingredients (except butter) in a bowl. Form into 6 patties.
- Melt butter in a skillet until hot. Place burgers in the skillet and cook for 7 minutes. Flip and cook for 7 minutes more. Burgers will be done, and will not be pink inside. Resist the urge to squeeze them down with your spatula. Keep the juices inside!
- Use a meat thermometer to check if you are concerned. Ground beef isn’t truly done until it reached 156 degrees F. It’s not recommended eating rare ground beef, but I know many who love their burgers medium rare. Temperature scale: 120 degrees = Rare * 130 degrees = Medium-Rare * 140 degrees = Medium * 150 degrees = Medium Well * 160 degrees = Well Done
- While the burgers are cooking, prepare your cheese sauce. In a saucepan over medium heat, add milk, salt and flour. Whisk until flour is incorporated and there are no lumps. Bring to a boil and then reduce heat to a simmer. Whisk for about 2-3 minutes or until liquid thickens. Remove from heat and add in pepper and cheese. Whisk until cheese is melted.
- Place burger on roll or bun, top with cheese and serve. Add condiments of desired.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 12g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 117mg | Sodium: 445mg | Fiber: 1g | Sugar: 2g