MUSH­ROOM-TOPPED BURG­ERS WITH ROASTED TOMATO KETCHUP

Better Homes & Gardens - Best of Summer Recipes - - Whoa! Now That’s A Burger! -

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.

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