Mushroom-Topped Burgers with Slow-Roasted Tomato Ketchup

• Meat

  • 1 1/4 lbs Ground beef chuck, lean 80 percent

• Produce

  • 6 Butterhead boston lettuce, large leaves
  • 3 cloves Garlic
  • 6 oz Oyster mushrooms
  • 1 tsp Thyme, fresh

• Condiments

  • 1 Recipe slow-roasted tomato ketchup

• Baking & Spices

  • 1/4 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 6 Hamburger buns

• Dairy

  • 6 oz Gouda cheese, aged

Found on bhg.com

Directions

• Prepare Slow-Roasted Tomato Ketchup; set aside.
• For cheese crisps, heat oven to 400F. 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 (160 degrees F), 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.

Nutrition