Careme

Ingredients

• Kroger® 100% Pure Beef Quarter Pound Burgers, 8 ct / 32 oz (sale) 2 patties (about 8 oz total) $10.99
• Crimini mushrooms, 1 lb 8 oz, sliced $3.99
• Kroger® Yellow Onion 3 lb bag 1/2 onion, thinly sliced $3.49
• Kroger® Tender Baby Spinach Bag Salad 10 oz 5 oz (about half the bag) $2.29
• Fresh Large Ruby Red Grapefruit - Each 1/2 grapefruit segmented + 1 tbsp juice for dressing $1.29
• Garlic (1 ct) 1 clove, grated/minced $0.59
• Olive oil 2 tbsp, divided
• Soy sauce 1 1/2 tbsp
• Brown sugar or honey 1 tsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Black pepper to taste
• Burger buns 2
• Optional: cheese slices 2 slices
• Optional: lettuce (romaine or leaf) a few leaves if desired

Instructions

1. Prep the grill and ingredients: Preheat grill to medium-high. Slice 8 oz crimini mushrooms and 1/2 onion. Grate/mince 1 garlic clove. Segment 1/2 ruby red grapefruit; squeeze out 1 tbsp juice for dressing.
2. Season and grill burgers: Pat 2 beef patties dry and season both sides with 3/4 tsp kosher salt and black pepper. Grill 3–5 minutes per side (depending on thickness) to desired doneness. Add 2 cheese slices in the last minute if using. Toast 2 buns cut-side-down for 30–60 seconds.
3. Make the mushroom bulgogi glaze (stove): While burgers grill, heat 1 tbsp olive oil in a skillet over medium-high. Add sliced mushrooms and onions with a pinch of salt. Cook 6–8 minutes until browned.
4. Glaze: Add garlic and cook 30 seconds. Stir in 1 1/2 tbsp soy sauce, 1 tsp brown sugar (or honey), and 1 tbsp vinegar. Cook 1–2 minutes until glossy and syrupy around the mushrooms.
5. Make the grapefruit-spinach salad: In a bowl, whisk 1 tbsp olive oil with 1 tbsp grapefruit juice, a pinch of salt, and black pepper. Toss with 5 oz spinach and grapefruit segments.
6. Assemble: Place burgers on buns and pile with the mushroom-onion glaze. Serve with the grapefruit-spinach salad on the side.