1. Place mushrooms
in a small bowl; cover with boiling water. Let soak for 10
minutes. Drain, rinse well, and chop. Set aside.
2. Combine chopped porcini mushrooms, ground beef, basil,
thyme, salt, and pepper in a large bowl. Mix well. Shape into
6 patties about 3/4-inch thick. Brush patties with garlic
oil.
3. Place burger patties on the lightly oiled rack of an uncovered
grill directly over medium heat. Grill for 14 to 18 minutes
or until an instant-read thermometer inserted in centers registers
160 degree F, turning burgers once halfway through grilling.
4. 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.
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 tablespoon olive oil;
1 tablespoon white balsamic vinegar; 1/4 teaspoon coarse salt;
and 1/4 teaspoon freshly ground pepper. Cover and refrigerate
until serving. Makes about 2-1/2 cups.
Test Kitchen Tip: If dried porcini
mushrooms are not available, substitute thinly sliced and
cooked button mushrooms.
NUTRITION INFORMATION:
Nutritional facts per serving
calories: 540, total fat: 30g, saturated fat: 11g, cholesterol:
115mg, sodium: 980mg, carbohydrate: 31g, fiber: 1g, protein:
37g, vitamin C: 17%, calcium: 15%, iron: 20%
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