Grilled Beef Burger with Zucchini and Savory Tomato Jam
2T unsalted butter
1T plus 1 tsp extra virgin olive oil
1/4c small diced red onions
1/4t red pepper flakes
2 large tomatoes, peeled, seeded, and coarsely chopped
1T white wine vinegar
1/4t kosher salt
1/4t fresh finely ground black pepper
1/4t dried oregano leaves, crushed
2lb ground chuck
2t kosher salt
1/2t fresh finely ground black pepper
2T minced shallot
1/2t minced garlic
1 1/2 c thinly shredded zucchini
3/4c finely chopped crimini mushrooms
6 large Kaiser rolls, split
Romaine lettuce, about 12 slightly larger than bun-size pieces
Savory Tomato Jam (prepare recipe below before making burgers).
In a preheated small saucepan, over medium heat, add butter, olive oil, onion, and red pepper flakes. Cook for about 30 seconds. Add remaining ingredients. Stir frequently and break up any large chunks. Continue cooking until mixture becomes a jam consistency (about 15 minutes). Remove contents to a small bowl to cool.
Preheat grill to medium-high. When grill is hot, lightly brush grill rack with a light coating of canola oil. With a fork, spread out the ground beef on a large platter. Sprinkle the salt, black pepper, shallot, garlic, zucchini, and mushrooms evenly over the ground beef. Mix together well but, do not compress the meat by squeezing too hard or by over mixing. Divide mixture equally into 6 portions. Form each portion into a slightly larger than bun-size patty. Place patties on hot grill and cook 5 minutes (for medium rare) per side, turning only once. Cook longer if well done is desired. Burger will still be quite juicy! 1 minute before burgers are done, place rolls cut side down on grill for about 1 minute to lightly toast. To assemble burgers, place some romaine lettuce on toasted bottom side of a roll, top with a burger patty, tomato jam, another piece of lettuce and the remaining half of roll toasted side down. Repeat with remaining burgers. Serve at once. Enjoy!