Picnic Recipes From Razzle Dazzle Recipes


Grilled Burgers with Mushroom-Bacon Relish and Fontina Cheese

About 10 ounces portobello mushrooms
4 strips bacon (about 4 ounces), cut into 1-inch pieces
1 C. chopped red onions
1 t. dried thyme leaves
3/4 t. kosher (coarse) salt, plus more if needed
2 T. balsamic vinegar

1 1/2 lbs. lean ground beef
salt and freshly ground black pepper to taste
dried thyme leaves
6 thin slices fontina cheese
6 good-quality hamburger buns, split
1 garlic clove, split
6 crisp lettuce leaves

Prepare the relish:
Cut out and discard the tough stems from the mushrooms. Rinse mushrooms and pat dry. Cut into 1/2-inch dice and measure out 3 1/2 to 3 3/4 cups.

Saute the bacon in a medium-heavy skillet over medium heat until crisp; drain on paper towels. Pour off and discard all but 2 tablespoons of the pan drippings. Add the mushrooms and onions, and cook, stirring, until softened, about 3 to 4 minutes. Add the thyme, salt and vinegar; cook, stirring, until vinegar has evaporated, about 1 minute.

Remove from heat and stir in bacon. Season with more salt, if needed. (Relish can be made a day ahead. Cool, cover and refrigerate. To reheat, stir over low heat.)

Make the burgers:
Shape the ground beef into 6 patties. Generously season both sides with salt, pepper and thyme.

Prepare a grill with the rack set 4 to 5 inches from the heat. When grill is hot, place burgers on it and cook, turning once or twice, until a meat thermometer inserted into the burgers registers 160 degrees. Top burgers with cheese and grill until cheese melts, 1 minute or less. Toast the buns on the grill for a few seconds, then remove and rub the toasted sides with garlic.

To serve:
Place the lettuce on the bottom halves of the buns and add burgers. Spoon warm mushroom relish on top. Cover with tops of buns. Serve immediately.

Makes 6 servings.


Picnic Basket From Kim of Kim's Whim