Latino Barbecue Burgers

Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 pound mushrooms, cleaned and sliced
1/4 teaspoon kosher or coarse salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon sherry wine vinegar or red wine vinegar
2 pounds extra-lean ground beef
Latino Barbecue Catsup (see recipe below)
4 large buns, split

Directions:
1. Heat oil and butter in a large skillet over medium-high heat. Add
mushrooms, kosher salt, and pepper. Cook for 3 minutes or until
mushrooms are just tender. Add vinegar. Cook and stir for 2 minutes or
until most of liquid has evaporated. Set aside.

2. Shape beef into 8 thin patties 3-1/2 to 4 inches in diameter. Place
1/4 of the mushroom mixture in center of 4 of the patties. Top with
remaining patties. Pinch together edges of each double patty, making
sure all edges are well-sealed.

3. Place burgers on the lightly oiled rack of the grill directly over
medium heat. Grill for 12 minutes; turn. Brush burgers with 1/4 cup of
the Latino Barbecue Catsup. Grill 12 to 14 minutes more or until an
instant-read thermometer inserted into the center registers 160 degree
F. Toast buns on grill, if desired. To serve, place the burgers on the
buns. Pass remaining Latino Barbecue Catsup. Makes 4 burgers.


Latino Barbecue Catsup: Combine 1 cup chopped green onions, 1/4 to 1/2
cup chipotle peppers in adobo sauce, 1 jalapeno pepper, chopped; 2
cloves garlic, minced; 1 tablespoon snipped fresh oregano, and 1/2
teaspoon salt in a food processor bowl. Cover; process until combined.
Add 1 cup catsup, 1/4 cup red wine vinegar, and 2 tablespoons olive
oil;
process until smooth. Makes 1-2/3 cups. You can prepare the Latino
Barbecue Catsup up to 3 days in advance, then cover and chill it until
using.


Nutritional facts per serving
calories: 726 , total fat: 47g , saturated fat: 16g , cholesterol:
159mg
, sodium: 666mg , carbohydrate: 27g , fiber: 2g , protein: 47g ,
vitamin
C: 3% , calcium: 4% , iron: 32%
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