OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING 2 teaspoons olive oil 1 medium sweet onion, sliced and separated into rings 2 (8-ounce) packages presliced mushrooms 1/2 teaspoon salt 2 teaspoons balsamic vinegar 1 1/2 tablespoons paprika 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon ground red pepper 1 pound ground round 2 English muffins, split and toasted Preheat grill.

Heat oil in large nonstick skillet over medium-high heat. Add onion, and cook for 5 minutes or until golden. Add mushrooms and salt; cook 5 minutes, stirring constantly. Add vinegar; remove mixture from pan. Set aside.

Combine the paprika and the next 4 ingredients (paprika through black pepper). Divide the ground round into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties with spice mixture. Grill patties 4 minutes on each side or until done. Place burgers on muffin halves, and top each burger with 1/4 cup onion mixture. 

Serves 4.

1 Serving - 1 sandwich: Calories: 320 (Cal. from fat: 30%), Fat: 10.5g (Saturated: 3g), Cholesterol: 70mg, Sodium: 813mg, Carohydrate: 27.3g, Protein: 29.4g.

[Cooking Light, June 2000]