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.
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