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Open-Faced, Smoked Meat Stuffed Burgers with Mushroom Gravy

I was having some friends over for dinner the other day and wanted to whip up something that wouldn’t be too much work but would still be chart-topping good eats. I settled on making some homemade open-faced burgers with a twist.

Using medium ground beef I handmade some very thin hamburgers. I then put a large handful of chopped smoked meat on the beef and topped with another thin hamburger, pinching to seal the two patties together. Lastly I sprinkled on some Montreal Steak spice, just to seal the deal.

The burgers were served up on a slice of sour dough bread with the mushroom gravy recipe below. The dish worked out perfectly – homemade hamburgers are a crowd pleaser any day – with a smoked meat filling and mushroom gravy… delectable!


Mushroom Gravy


1 tablespoon olive oil
1 red onion, chopped
1/2 pound quartered cremini mushrooms
2 Portobello mushrooms, stems removed, caps sliced
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 cup beef stock


  1. Heat a medium sized pot over Medium heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and thyme, and, cook, stirring occasionally, until mushrooms are golden, about 5 minutes.
  2. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock a little at a time, stirring constantly to prevent lumps.
  3. Bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.