Grilled Porcini Mushroom Burgers With Tomato Relish Recipes

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.

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.