Grilled Porcini Mushroom Burgers With Tomato Relish

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 1 ounce dried porcini mushrooms or 1 ounce thinly sliced and cooked button mushroom
• 2 lbs lean ground beef
• 1/4 cup snipped fresh basil
• 1 teaspoon snipped fresh thyme
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1 -2 tablespoon olive oil
• 6 purchased thick focaccia bread, wedges (or use hamburger buns)
• 1/2 cup shredded asiago cheese or 1/2 cup mozzarella cheese
• 1/2 medium yellow tomatoes, chopped
• 1/2 medium tomato, chopped
• 1 cup cherry tomatoes, cut up
• 1/4 cup finely chopped sweet onion
• 1 tablespoon chopped olive (green and/or black)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon coarse salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 place mushrooms in a small bowl; cover with boiling water.
• 2 let soak for 10 minutes.
• 3 drain, rinse well, and chop.
• 4 set aside.
• 5 combine chopped porcini mushrooms, ground beef, basil, thyme, garlic, salt, and pepper in a large bowl.
• 6 mix well.
• 7 shape into 6 patties about 3/4-inch thick.
• 8 brush patties with olive oil.
• 9 place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat.
• 10 grill for 14 to 18 minutes, turning burgers once halfway through grilling.
• 11 place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted.
• 12 remove burgers and focaccia from grill.
• 13 place each burger on a wedge of focaccia; sprinkle immediately with cheese.
• 14 spoon tomato relish on top.
• 15 makes 6 burgers.
• 16 or use hamburger buns and grill.
• 17 tomato relish: in a medium mixing bowl stir together 1/2 of a medium yellow tomato, chopped, 1/2 of a medium red tomato, chopped; 1 cup cut-up cherry tomatoes, 1/4 cup finely chopped sweet onion, 1 tbls.
• 18 chopped olives (green or black) 1 tablespoon olive oil, 1 tbls.
• 19 balsamic vinegar, 1/4 tsp.
• 20 coarse salt, and 1/4 tsp.
• 21 freshly ground pepper.
• 22 cover and refrigerate until serving.
• 23 makes about 2-1/2 cups.