Hamburger Toppings

• ITALIAN-SEASONED 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
• BROILED ONION TOPPING
• 1 tablespoon butter
• 1 cup onion, chopped (yellow or red)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 2 tablespoons sour cream
• SWEET AND TANGY GRILLED ONIONS
• 1/4 cup honey
• 1/2 cup balsamic vinegar
• 1/2 teaspoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• crushed red pepper flakes (to taste) (optional)
• 2 large onions, peeled and sliced into i/2-inch disks (red or yellow)
• TERIYAKI-SESAME BUTTER
• 1/4 cup butter, softened
• 2 teaspoons teriyaki sauce (Kikoman is a good choice)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground ginger
• 1 tablespoon toasted sesame seeds
• pineapple slice (optional)
• 2 tablespoons green onions, chopped
• DILL-MUSTARD BUTTER
• 1/4 cup butter, softened
• 1 tablespoon snipped fresh parsley
• 2 teaspoons snipped fresh dill
• 2 tablespoons prepared mustard
• 1/4 teaspoon onion powder
• 1 dash kosher salt

1. ITALIAN-SEASONED MUSHROOM TOPPING:
2. In a large plastic zip-lock bag add the first 4 ingredients. Squeeze bag to blend ingredients.
3. Add the mushrooms to the dressing-mix; refrigerate for 3-4 hours.
4. In a small skillet, melt the butter over a medium-high flame.
5. Drain the mushrooms; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes.
6. Serve hot over hamburger patties.
7. Enough for 6 hamburger patties.
8. BROILED ONION TOPPING:
9. In a small skillet, melt the butter over a medium-high flame.
10. Add the onions; cook and stir until tender and translucent.
11. Stir in the remaining ingredients; spread on COOKED hamburger patties. Broil 2 inches from the heat until hot (about 1 minute).
12. Enough for 6 hamburger patties.
13. SWEET & TANGY GRILLED ONIONS:
14. Slowly whisk the vinegar, honey, parsley and thyme in a small saucepot over medium heat for 5 minutes, or until the honey melts. Let cool; add the remaining ingredients.
15. Prepare a two-zone charcoal fire: MEDIUM-HIGH HEAT & LOW HEAT.
16. Once the grill is ready, set the onion disks over the hottest part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides.
17. Move the onions to the cooler part of the grill. Generously coat with the honey-vinegar mixture, for 10 to 15 minutes, or until the onions are tender.
18. Place on a warm platter and brush with the remaining honey-vinegar mixture. Serve immediately.
19. Enough for 4-6 patties.
20. TERIYAKII-SESAME BUTTER:
21. Mix all the ingredients; spoon onto HOT hamburger patties. If desired, top each burger with a pineapple slice.
22. Enough for 4 hamburger patties.
23. COOK'S TIP: How to Toast Sesame Seeds: Spread on to an un-greased shallow baking pan. Bake at 350F until golden brown (5-8 minutes).
24. DILL-MUSTARD BUTTER:
25. Mix all ingredients; spoon onto HOT hamburger patties.
26. Enough for 6 hamburger patties.

italianseasoned mushroom, italian dressing, white wine, yellow onion, hot sauce, button mushrooms, butter, onion, butter, onion, kosher salt, white pepper, nutmeg, sour cream, sweet, honey, balsamic vinegar, fresh parsley, fresh thyme, kosher salt, fresh ground black pepper, red pepper, onions, teriyakisesame butter, butter, teriyaki sauce, garlic powder, onion powder, ground ginger, sesame seeds, pineapple, green onions, dill, butter, parsley, dill, mustard, onion powder, kosher salt

Taken from www.food.com/recipe/hamburger-toppings-382506 (may not work)