Grass-Fed Burger with Mushroom Onion Relish

Homegrown Market Burger: grass-fed beef and mushroom and onion relish

If you want to make the same burger pictured here, these are the exact ingredients I used. The amounts will vary based on the number of burgers you’re making. This list is for two burgers:

  • 1/2 lb of grass-fed beef, mix in a large pinch or two of Alessi Coarse, Kosher Sea Salt
  • 1 tablespoon of Roasted Garlic Onion Jam from Stonewall Kitchen
  • 3 campari tomatoes
  • 2 slices of American cheese
  • Butter-leaf lettuce (use the dark green part of the leaves, the yellow pieces are bitter)
  • Kosher dill hamburger pickles
  • 8-10 sliced white button mushrooms
  • 1/3 of a Maya sweet onion
  • Mayo, ketchup, and stoneground mustard
  • Whole wheat buns

Layering order is important in my opinion: bottom bun, ketchup, mustard, pickles, burger cheese, lettuce, tomato, mushroom-onion relish, mayo, top bun.

Don’t overcook grass-fed beef. If you’re buying from a reputable market, the beef should be relatively safe if grilled to medium instead of shoe-leather black.

To make the relish:

I sauteed 8-10 sliced white mushrooms and thin slices of 1/3rd of  a sweet onion in olive oil. After the mushrooms and onions were sauteed, I added about a tablespoon of Stonewall Kitchen‘s Roasted Garlic Onion Jam and 2 teaspoons of a good Modena balsamic vinegar.  Once the burgers were done, I topped them with this concoction. Compote? Relish? I don’t know what you call savory ingredients mixed with jam.

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