It’s the perfect weather for grilling out and burgers are on the menu. A dash of seasoning to pump up the flavors in the beef and a simple char from the grill makes for an exciting experience for your taste buds. But in my opinion, what turns a good burger into a great burger is the topping. Traditional trimmings like lettuce, tomatoes, onions, mayo and mustard don’t cut it for me anymore. I want my mouth to welcome creative flavors I wouldn’t typically expect. Something that makes my insides say, “Hello!” So I came up with this caramelized mixed of goodness. When I was choosing what to make, I was set on finding ingredients that when cooked slowly, turned somewhat sweet. The tomatoes I chose were sundried mainly because I didn’t want the extra juices from a fresh plump one to dilute the flavors I was trying to create. The end result: a somewhat sweet topping that is balanced perfectly with a savory burger fresh off the grill. Oh, if you try this topping, a little touch of goat cheese may not be a bad addition in place of cheddar.
- 1 tbsp salted butter
- 1 cup button mushrooms, thinly sliced
- 1 large white onion, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup sundried tomatoes, julienne
- 1/8 tsp black pepper
- 2 tsp soy sauce
- 1 tbsp white vinegar
- 1/3 cup packed golden brown sugar
- Melt the butter in a pan on medium-high heat. Add the mushrooms in a single layer and brown.
- Lower the heat to medium and add the onions and garlic. Stir and cook slowly until the onions become translucent. Add the sundried tomatoes and continue cooking for another 5 minutes or until the onions are completely caramelized.
- Add the remaining ingredients to the mixture in the order listed, stir and cook until the sugar has dissolved. Top burger with the mixture and enjoy!