Sauteed Mushrooms, Sauteed Onions, and Sautéed Jalapeños for Burgers and Steak

This is my take on several simple sautéed veggie dishes that work well as sides for steak or as toppings for burgers. You can whip these together in no time and they can all be served either hot or at room temperature. 

SAUTEED MUSHROOMS:
1 lb. sliced button mushrooms
3-4 tbsp. olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. granulated garlic

1. Heat the oil in a medium skillet over medium-high heat.

2. Add the mushrooms and toss for several seconds. Season with salt, pepper and granulated garlic. 

3. Continue cooking until the mushrooms have softened and are very lightly browned. 

4. These can be served warm or at room temperature as a side dish for steak or a topping for your favorite beef, turkey or veggie burger.

SAUTEED OIONS:
1 large onion, thinly sliced
3-4 tbsp. olive oil
Salt & pepper

1. Heat the olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally. Season with a pinch of salt and pepper. 

2. Continue sautéing the onions (do not stir too often) until lightly caramelized.

3. Remove and set aside until ready to serve.

SAUTEED JALAPENOS:
6 large jalapeños, stems removed, cut lengthwise, and seeded
3 tbsp. olive oil

1. Heat the olive oil in a skillet over medium heat.

2. Add the jalapeño slices and saute for 2-3 minutes or until slightly softened and just starting to brown. Remove and set aside until ready to serve.