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Naked Bleu Burgers

After a rough day for both of us, Sam and I were in need of some heartier dinner food. In hopes of using up some items in the fridge and freezer, Bleu Burgers were in store.

4 Frozen or Fresh Hamburger Patties
1 t Hamburger Seasoning
4 ounces crumbled Bleu Cheese (I used Amish Bleu Cheese, which is a little saltier. Domestic, Maytag, and French work well too)
1/2 onion (yellow or white), diced
2 c slice mushrooms (I used white mushrooms)
1/2 c beef broth
1 T butter

Add butter, onion, and mushrooms to saucepan over med-high heat and saute for 5 minutes, stirring occasionally to prevent sticking. Add beef broth and bring to a boil. Simmer over med-low heat for an additional 30 minutes. This can be done ahead of time -- keep marinated mushrooms in airtight container in the fridge.

Turn broiler on in your oven or toaster oven. Once hot, add seasoned burgers to broiler pan. After 8 minutes, flip burgers once and cook an additional 3-8 minutes, depending on your preferred level of doneness.

Remove burgers from broiler pan and place in oven-safe grill pan or baking dish. Add mushrooms on top (draining off the leftover beef broth). Divide the mushrooms evenly between the four burgers, piling up the extra mushrooms. Return to 400 degree oven for 4-5 minutes, just enough to heat up the mushrooms. Carefull remove the pan, evenly dividing the Bleu Cheese crumbles atop the mushroom/burger mountain and return to the oven for another 3 minutes until the Bleu Cheese is melted.

We served these naked, but you can always add the bun of your choice to clothe the burger.

Serve with oven-baked Sweet Potato Fries (recipe to come soon).

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