MUSHROOM-TOPPED BURGERS WITH ROASTED TOMATO KETCHUP
prep 35 minutes bake 10 minutes at 400° F, 2 hours at 275° F grill 10 minutes
1 recipe Slow- Roasted Tomato Ketchup
6 oz. aged Gouda cheese, coarsely shredded
( 11/2 cups)
6 oz. oyster mushrooms, coarsely sliced
1 tsp. snipped fresh thyme
1/4 tsp. Kosher or sea salt
1 Tbsp. extra virgin olive oil
21/4 lb. ground beef chuck (80 percent lean)
3 cloves garlic, minced
6 hamburger buns, split and toasted
6 large leaves butterhead Boston lettuce
1. Prepare Slow- Roasted Tomato Ketchup.
2. For cheese crisps, heat oven to 400° F. Line a large baking sheet with parchment. Space eight 2-Tbsp. mounds of cheese at least 3 inches apart. Bake 10 minutes until bubbly and lightly browned. Cool on baking sheet.
3. Meanwhile, in large skillet over medium- high heat cook mushrooms, thyme, and salt in hot oil for 5 minutes until mushrooms are tender.
4. In a large bowl gently mix ground chuck with garlic and additional salt and 1/4 tsp. black pepper, and shape into six 3/4- inch-thick patties. Press indentation into each patty. Grill patties, covered, over medium heat 10 to 12 minutes until done ( 160° F), turning once halfway through grilling. Remove from grill. Line bun bottoms with lettuce and cheese crisps. Top with burgers. Spoon ketchup and mushrooms over burgers; top with bun tops. Makes 6 burgers.
slow-roasted tomato ketchup Preheat oven to 275° F. On a parchment paper- lined baking sheet; add 1 medium onion, cut into large chunks. Halve and seed 1 lb. roma tomatoes; add to baking sheet and sprinkle with 2 Tbsp. dark brown sugar and 1/4 tsp. kosher salt; drizzle tomatoes and onion with 1 Tbsp. olive oil. Roast, uncovered, for 2 hours or until onions are browned and tomatoes are softened but still moist. Transfer tomatoes and onions to a blender or food processor. Cover; blend or process until smooth. Transfer to a small bowl. Stir in 1 Tbsp. hoisin sauce. Let stand until ready to use. Cover; chill any remaining ketchup for up to 1 week.
per burger 721 cal, 45 g fat ( 17 g sat. fat), 149 mg chol, 706 mg sodium, 36 g carb, 3 g fiber, 12 g sugars, 43 g pro.