Pork and Wild Mushroom Burgers With Tomato Relish

Pork and Wild Mushroom Burgers With Tomato Relish


For the tomato relish:

6 large tomatoes
1 bell pepper, seeded and roughly diced
4 cloves garlic
2 large onions, roughly diced
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon salt
1/2 cup white sugar
1/3 cup red-wine vinegar

For the burgers:

Cooking oil for grill
1 tablespoon olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 cup sliced cremini mushrooms
1 cup sliced button mushrooms
1/2 cup shredded carrot
2 pounds ground pork
2 tablespoons tomato sauce
1 egg
1/2 cup fresh bread crumbs
1 teaspoon dried thyme
Kosher salt to taste
Black pepper to taste
8 whole-wheat buns, buttered and toasted

For tomato relish, coarsely grind tomatoes, bell pepper, garlic and onions in a food processor or blender. Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

In a large, non-reactive stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar and vinegar. Bring to a boil and simmer over low heat 30 minutes, stirring frequently.

For burgers, heat an outdoor grill or grill pan on medium and lightly oil grate.

Heat a saute pan over medium. Add olive oil and saute the onion with the garlic first for 2 minutes. Add the mushrooms and carrot and cook for 5 minutes. Set aside and allow all vegetables to cool completely.

In a large bowl, combine the pork, tomato sauce and vegetables. Add the egg, bread crumbs and seasonings. Mix well and form into 8 patties.

Grill patties over medium heat for 5 to 6 minutes per side, or until the internal temperature reaches 155 degrees.

Place on buns and serve with tomato relish.

Makes 8 serving