Grilled Porcini Mushroom Burgers
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A fresh tomato relish tops these grilled mushroom stuffed burgers, which are served on focaccia bread.
Ingredients
- 1 ounce dried porcini mushrooms
- 2 pounds extra lean ground beef
- 1/4 cup snipped fresh basil
- 1 teaspoon snipped fresh thyme
- 1-1/2 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 to 2 tablespoons purchased garlic-flavored olive oil
- 6 purchased thick olive focaccia bread wedges
- 1/2 cup shredded Asiago or mozzarella cheese
- Tomato Relish (see recipe below)
- Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain, rinse well, and chop. Set aside.
- Combine chopped porcini mushrooms, ground beef, basil, thyme, salt, and pepper in a large bowl. Mix well. Shape into 6 patties about 3/4-inch thick. Brush patties with garlic oil.
- Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling.
- Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted. Remove burgers and focaccia from grill. Place each burger on a wedge of focaccia; sprinkle immediately with cheese. Spoon Tomato Relish on top. Makes 6 burgers.
- 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 tablespoon olive oil; 1 tablespoon white balsamic vinegar; 1/4 teaspoon coarse salt; and 1/4 teaspoon freshly ground pepper. Cover and refrigerate until serving. Makes about 2-1/2 cups.
- If dried porcini mushrooms are not available, substitute thinly sliced and cooked button mushrooms.
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