Burger Bar

Back to recipe

Ingredients

Italian Mushroom Topping

  • 2 cups Italian dressing
  • 1/4 cup white wine
  • 1/4 cup yellow onion, chopped
  • 1 dash hot sauce (optional)
  • 8 ounces button mushrooms, sliced
  • 2 tablespoons butter
  • Place the first 4 ingredients in a large plastic zip-lock bag. Squeeze the bag to blend ingredients.
  • Add the mushrooms to the dressing-mix; refrigerate for 3-4 hours or overnight.
  • In a small skillet, melt the butter over a medium-high heat.
  • Drain the mushrooms; cook and stir until browned and moisture evaporates, 6 to 8 minutes.

Pico De Gallo

  • Finely chop:
  • 5 plum tomatoes
  • 1/2 large onion
  • 3 jalapeno peppers
  • 1 bunch cilantro
  • Toss with juice of 1 lime. Salt to taste.

Onion Marmalade

  • 2 tablespoons olive oil
  • 2 large sweet onions, sliced
  • 1 teaspoon garlic powder
  • 1/2 cup light brown sugar
  • 1/2 cup white balsamic vinegar
  • Chopped fresh thyme
  • Cook onions in olive oil until soft. Add other ingredients. Cook uncovered until thick and caramelized, stirring occasionally. Cool.

Directions

  1. For the Italian Mushroom Topping: Place the first 4 ingredients in a large plastic zip-lock bag. Squeeze the bag to blend ingredients.
  2. Add the mushrooms to the dressing-mix; refrigerate for 3-4 hours or overnight.
  3. In a small skillet, melt the butter over a medium-high heat.
  4. Drain the mushrooms; cook and stir until browned and moisture evaporates, 6 to 8 minutes.
  5. For the Pico de Gallo: Toss with juice of 1 lime. Salt to taste
  6. For the Onion Marmalade: Cook onions in olive oil until soft. Add other ingredients. Cook uncovered until thick and caramelized, stirring occasionally. Cool.

https://www.cutco.com/learn/burger-bar-2