2 tbsp white onion, finely minced, plus 1 cup, thinly sliced, divided
3 tbsp Italian parsley, finely chopped
1 tsp chile powder
1/2 tsp sea salt, plus additional to taste
Fresh ground black pepper, to taste
2 tsp olive oil, divided
1 cup pre-sliced button mushrooms
1 small red bell pepper, cut into strips (about 1 cup)
4 thin slices deli reduced-fat Swiss cheese (3/4 oz each)
4 standard-size whole-wheat hamburger buns
4 romaine lettuce leaves, thick stems removed
4 tomato slices (1/4-inch thick each)
Add beef, minced onion, parsley, chile powder, salt and black pepper to a large bowl. Mix with your hands until just combined. Gently form beef mixture into 4 equal patties, about 1/2- to 3/4-inch thick. Transfer to a broiler pan or rimmed baking sheet. Cover and refrigerate.
Add 1 tsp oil to a medium nonstick skillet and set over medium. When oil is hot, add mushrooms and cook until golden brown and soft, stirring frequently, about 8 minutes. Transfer to a small bowl. Add remaining oil to skillet and return to medium heat. Add red pepper and cook for 4 minutes, stirring occasionally. Add sliced onion and continue cooking for 6 more minutes or until vegetables are tender and lightly browned. Add to bowl with mushrooms. Season vegetables with salt and black pepper and stir to combine.
When you're ready to eat, preheat broiler to high or a grill to medium-high.
Place patties under broiler, about 10 inches from heat source, or on a grill. Cook 4 to 5 minutes per side, until meat is no longer pink in center or the internal temperature registers 160 F on an instant-read thermometer. Immediately place 1 slice cheese on each hot burger. (If you want cheese very melted, add it to burgers 30 seconds to 1 minute before end of cooking time.) To serve, layer each bun with 1 lettuce leaf, 1 slice tomato, 1 cheeseburger patty and 1/3 cup vegetable mixture.
The most popular variety of Asian pear available in the US is the Japanese Nijisseiki, which is more like a super juicy apple than a pear. It's perfect to offset the rich creaminess of our gorgonzola crumbles!
Chef Jo's transformed food truck burger is based on a classic from Grill 'Em All, winners of Food Network's The Great Food Truck Race. The truck is the heavy metal brainchild of two longtime buddies who use fresh, local ingredients for their German-inspired beef burger.
For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.
Flank steak is an affordable, lean cut, which benefits from quick cooking. Since it does not have extensive marbling, cooking to medium rare or medium, and slicing thinly against the grain, will result in the most tender texture.