Grilled Porcini Mushroom Burgers
Recipe from Better Homes and Gardens

A fresh tomato relish tops these grilled mushroom stuffed burgers, which are served on focaccia bread.


Grilled Porcini Mushroom Burgers


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Prep Time: 30 mins
Total Time: 44 mins
Servings: 6 burgers
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Ingredients
 
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  • 1  ounce  dried porcini mushroomsOn Sale
  • 2  pounds  extra lean ground beefOn Sale
  • 1/4  cup  snipped fresh basilOn Sale
  • 1  teaspoon  snipped fresh thymeOn Sale
  • 1-1/2  teaspoon  kosher saltOn Sale
  • 1  teaspoon  freshly ground pepperOn Sale
  • 1  to 2 tablespoons  purchased garlic-flavored olive oilOn Sale
  • 6    purchased thick olive focaccia bread wedgesOn Sale
  • 1/2  cup  shredded Asiago or mozzarella cheeseOn Sale
  •     Tomato Relish (see recipe below)On Sale
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Directions
1.
Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain, rinse well, and chop. Set aside.
2.
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.
3.
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.
4.
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.

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 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.

Test Kitchen Tip
If dried porcini mushrooms are not available, substitute thinly sliced and cooked button mushrooms.
Nutrition information
Calories 540, Total Fat 30 g, Saturated Fat 11 g, Cholesterol 115 mg, Sodium 980 mg, Carbohydrate 31 g, Fiber 1 g, Protein 37 g. Daily Values: Vitamin C 17%, Calcium 15%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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