• BH&G 3598

    From Dave Drum@1:261/38 to All on Thu Aug 12 06:54:54 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mushroom-Topped Burgers w/Slow-Roasted Tomato Ketchup
    Categories: Beef, Mushrooms, Sauces, Breads, Cheese
    Yield: 6 Servings

    6 oz Aged Gouda cheese; coarse
    Shredded
    6 oz Oyster mushrooms; coarse
    Sliced
    1 ts Snipped fresh thyme
    1/4 ts Kosher or sea salt
    1 tb Extra-virgin olive oil
    1 1/4 lb Ground beef chuck
    3 cl Garlic; minced
    6 lg Leaves butterhead Boston
    Lettuce
    6 Hamburger buns; split,
    Toasted

    MMMMM----------------SLOW-ROASTED TOMATO KETCHUP---------------------
    1 md Onion; in large chunks
    1 lb Roma tomatoes; halved,
    Seeded
    2 tb Dark brown sugar
    1/4 ts Kosher or sea salt
    1 tb Extra-virgin olive oil
    1 tb Hoisin sauce

    Prepare Slow-Roasted Tomato Ketchup; set aside.

    Set oven to 275+|F/135+|C.

    On a parchment paper-lined baking sheet; add onion to
    baking sheet. Sprinkle tomato halves with brown sugar and
    salt; drizzle tomatoes and onion with 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 and blend or process until smooth.
    Transfer to a small bowl. Stir in hoisin. Let stand until
    ready to use. Cover and chill any remaining ketchup for
    up to 1 week.

    For cheese crisps, heat oven to 400+|F/205+|C.

    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.

    Meanwhile, in large skillet over medium-high heat cook
    mushrooms, thyme, and salt in hot oil for 5 minutes,
    until mushrooms are tender.

    Build charcoal fire or preheat gas grill for direct
    cooking. In a large bowl gently mix ground chuck with
    garlic and additional salt and pepper, and form into six
    3/4-inch patties. Press indentation into each patty.
    Place patties on grill over medium heat; cover and grill
    10 to 12 minutes or until done, turning once halfway
    through. Remove from grill. Line bun bottoms with lettuce
    and cheese crisps. Top with burgers. Spoon ketchup and
    mushrooms over burgers and top with bun tops.

    Makes: 6 servings

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... Age: if you don't wake up aching in every joint, you are probably dead.

    --- BBBS/Li6 v4.10 Toy-5
    * Origin: Prism bbs (1:261/38)