Type what you have

Ingredients

• ✓ hamburger roll
• chicken breast
• salt
• black pepper
• panko bread crumb
• peanut oil
• green onion
• cheddar cheese
• mayonnaise

Instructions

1. 1 Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.
2. 2 Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.
3. 3 Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

By Judy in Delaware

Ingredients

• ✓ hamburger roll
• butter
• olive oil
• onion
• granulated garlic
• ground beef
• salt
• hamburger seasoning
• portobello mushroom
• black pepper
• swiss cheese

Instructions

1. 1 Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
2. 2 Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
3. 3 Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
4. 4 Press down on the flipped patties to sink the onions into the meat.
5. 5 Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
6. 6 Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.

By thedailygourmet