Chanterelle Mushroom Burgers

• 2 tablespoons light margarine, divided
• 2 tablespoons olive oil
• 1 cup onion, very thinly sliced
• 1 lb chanterelle mushroom, stemmed & sliced
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh coarse ground black pepper
• 2 teaspoons fresh rosemary, minced
• 2 teaspoons Dijon mustard
• 1/2 cup fat-free half-and-half
• 2 lbs lean ground beef or 2 lbs ground turkey breast
• 6 large onion rolls or 6 large wheat hamburger buns
• Dijon mustard (optional)

1. Heat 1 T margarine & 1 T oil in large skillet over medium-low flame.
2. Add onions and cook 18 minutes, stirring often, until limp and deeply colored. Transfer onions to small bowl.
3. Wipe out skillet, add remaining butter and olive oil and heat over medium-high.
4. Cook mushrooms in oil mixture 5 minutes. Strin in rosemanry, salt, & pepper, then cook 5 minutes more until mushrooms are tender.
5. Stir in mustard and half & half; cook, stirring often, until thickened into sauce. Add onions.
6. Season meat with more salt and pepper.
7. Form into six large, 1-inch-thick patties. Heat large, cast iron skillet over medium-high flame for several minutes.
8. Pan-grill to desired doneness, 4-6 minutes per side.
9. Split buns in half and lightly toast. Serve burgers, topped with mushroom sauce, on toasted buns with dijon mustard.

light margarine, olive oil, onion, chanterelle mushroom, salt, fresh coarse ground black pepper, fresh rosemary, mustard, lean ground beef, onion rolls

Taken from www.food.com/recipe/chanterelle-mushroom-burgers-220836 (may not work)