Grilled Porcini Mushroom Burgers With Tomato Relish |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 6 |
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Wow, what a great way to grill on a nice afternoon! This takes burgers to a new level! From BHG. Ingredients:
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 |
Directions:
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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