Pork Burgers with Carmelized Onions, Mushrooms and BBQ Sauce


There’s a burger spot in Boston where I love to get what’s known as the Adopted Luke.  It’s a burger topped with mushrooms, caramelized onions, smoked gouda, and bbq sauce.  And believe me when I say it’s good, because it really is.  Since I had some leftover ground pork in my frig, I thought I should make it at home by substituting the pork for beef.  And of course to make it dairy free I left out the smoke gouda, but with all the pork flavor trapped in the onions and mushrooms you won’t miss it.

I served mine with tater tots and a side salad, you know to keep it reasonable.  To keep it healthy you have to find room for greens in every meal, even if it’s on the side.

Food 053

Pork Burgers with Caramelized Onions, Mushrooms and BBQ Sauce
1/4 c onion, chopped
1 garlic clove, minced
1 cup ketchup
1/4 c dijon mustard
2 tbs apple cider vinegar
1 tbs brown sugar
1 tbs molasses
1/2 tbs worcestershire sauce
1/2 c water
1 lb ground pork
2 onions, sliced into half moons
8 baby portobello mushrooms, sliced
1 tsp thyme
4 whole wheat burger buns

For the bbq sauce heat olive oil in a sauce pan over medium heat.  Add onions and garlic, cook until softened, about 5 minutes.  Add ketchup, dijon mustard, apple cider vinegar, brown sugar, molasses, worcestershire sauce, and water; bring to a simmer.  Let sauce reduce for 20 minutes.  Let cool then pulse in a blender until smooth; keep warm.

Heat olive oil in a large skillet over medium high heat.  Form the pork into 4 even patties then place into hot pan.  Cook covered for 4 minutes then flip and cook until just cooked through about another 1-2 minutes.  Remove from pan and keep covered.  Add onions, baby portobello mushrooms, and thyme.  Saute until veggies start to brown, about 5 minutes; remove from heat.  To make burger: place pork patties on top of whole wheat bun then top with onion/mushroom mixture and slather with bbq sauce before topping burger.  Enjoy!


Roasted Tomato Basil Soup


while it might be getting warmer here in the northeast, it doesn’t mean we’re done with winter yet.  so if you need a cup of soup to warm you up try some roasted tomato basil soup…and maybe a grilled cheese on sourdough.  i had this a couple of weeks ago and although i’ve had other good soups since nothing warms your soul quite the same as a tomato soup.  there’s also nothing like a soup and sandwich night to bring back the comfort of your childhood.

roasted tomato basil soup
3 lbs plum tomatoes, cut in half lengthwise
1/4 c plus 2 tbs olive oil
salt and pepper
2 cups yellow onions, chopped
6 garlic cloves, minced
2 tbs butter
1/4 tsp red pepper flakes
1 (28 oz) canned plum tomatoes, with their juice
4 cups basil
1 quart chicken or vegetable stock
2 tbs mascarpone cheese

preheat the oven to 400 degrees. toss together the tomatoes, 1/4 cup olive oil, salt, and pepper on a baking sheet and roast for 45 minutes.  in an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. add the canned tomatoes, basil, and chicken stock. add the oven-roasted tomatoes, including the liquid on the baking sheet. bring to a boil and simmer uncovered for 40 minutes. blend with an immersion blender until smooth, then stir in mascarpone cheese. taste for seasonings and serve hot or cold.