Subj : BH&G 3598
To   : All
From : Dave Drum
Date : Thu Aug 12 2021 06:54:54

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)

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