Grilled Porcini Mushroom Burgers With Tomato Relish Recipes

GRILLED AND SMOKED TOMATO RELISH

Steps:

• Place smoking chips in a stovetop smoker. Add the tomatoes and cook for about 7 minutes. Chop into small dice and mix in bowl with remaining ingredients and season to taste.

GRILLED MUSHROOM SWISS BURGERS

Steps:

• Prepare a grill for medium heat. Lightly oil the grate.
• Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside.
• Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
• Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.

GOURMET BURGERS WITH SUN-DRIED TOMATO

Steps:

• Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.

GRILLED PORTABELLA MUSHROOM BURGERS

Steps:

• Remove stem from portabella mushroom. Discard or reserve for later use.
• On a preheated barbecue, place portabella mushroom gill side down. Slather top of mushroom with 1/2 tbsp of barbecue sauce. Grill for 5 minutes.
• Turn portabella mushroom over, and slather with remaining 1/2 tbsp of barbecue sauce. Grill another 3 minutes.
• Place cheese on top of mushroom, and grill another 1-2 minutes or just until the cheese is melted. If you like your hamburger bun toasted, you may wish to place it on the grill at this time.
• Remove mushroom (and bun) from the grill. Place mushroom on bun, top with tomato and spinach. If using, spread mayo on top half of bun. Serve hot with fries, or other grilled veggies.

GRILLED PORCINI, ITALIAN STYLE

Steps:

• Preheat charcoal or gas-fired grill to high.
• Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.
• Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.
• Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.

GRILLED PORCINI MUSHROOM BURGERS WITH TOMATO RELISH

Steps:

• 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, garlic, salt, and pepper in a large bowl.
• Mix well.
• Shape into 6 patties about 3/4-inch thick.
• Brush patties with olive oil.
• Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat.
• Grill for 14 to 18 minutes, 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.
• Or use hamburger buns and grill.
• 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.
• chopped olives (green or black) 1 tablespoon olive oil, 1 tbls.
• balsamic vinegar, 1/4 tsp.
• coarse salt, and 1/4 tsp.
• freshly ground pepper.
• Cover and refrigerate until serving.
• Makes about 2-1/2 cups.