Beef Burgers smothered with Carmelized Onions & Mushrooms Over bed of Arugula & Roasted Root Vegetables

Preheat oven to 425

Toss the vegetables with olive oil and place on large baking sheet
Roast for 25 – 35 mins or until tender and beginning to brown

• 1 package of precut butternut squash chopped into bite sized pieces
• 1 large carrot and 2 small parsnips, peeled and chopped into bit sized pieces

In a large skillet, heat 1 T of olive oil

• Add 1 cup sliced mushrooms and stir until brown & tender and remove from pan
• add 3 yellow onions sliced to pan with 1 T of olive oil

cook over medium heat and covered for 20 mins until onions are very soft and richly browned

Meanwhile;

divide 1 lb of hamburger meat into 2 or 3  patties
Cook in skillet for 8-10 mins or until seared on both sides and transfer burgers to a plate

Add to skillet and stir to combine

• 1.5 cup of beef broth with red wine
• 1 T white wine vinegar
• 1 T Dijon mustard
• Carmelized onions and cooked mushrooms

Return burgers to skillet.  Bring to simmer and cook until burgers are done  (8 – 10 mins)

To serve:  Arrange / divide 1-1.5 cups of arugula on top of 2 serving plates
Top with roasted veg, burger and onions & mushrooms

Recipe Source & adapted from:   Paleo Cookbook



2 servings