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ITALIAN-SEASONED MUSHROOM TOPPING:
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In a large plastic zip-lock bag add the first 4 ingredients. Squeeze bag to blend ingredients.
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Add the mushrooms to the dressing-mix; refrigerate for 3-4 hours.
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In a small skillet, melt the butter over a medium-high flame.
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Drain the mushrooms; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes.
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Serve hot over hamburger patties.
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Enough for 6 hamburger patties.
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BROILED ONION TOPPING:
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In a small skillet, melt the butter over a medium-high flame.
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Add the onions; cook and stir until tender and translucent.
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Stir in the remaining ingredients; spread on COOKED hamburger patties. Broil 2 inches from the heat until hot (about 1 minute).
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Enough for 6 hamburger patties.
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SWEET & TANGY GRILLED ONIONS:
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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.
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Prepare a two-zone charcoal fire: MEDIUM-HIGH HEAT & LOW HEAT.
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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.
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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.
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Place on a warm platter and brush with the remaining honey-vinegar mixture. Serve immediately.
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Enough for 4-6 patties.
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TERIYAKII-SESAME BUTTER:
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Mix all the ingredients; spoon onto HOT hamburger patties. If desired, top each burger with a pineapple slice.
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Enough for 4 hamburger patties.
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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).
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DILL-MUSTARD BUTTER:
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Mix all ingredients; spoon onto HOT hamburger patties.
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Enough for 6 hamburger patties.
