by micki barzilay
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micki barzilay's Notes:
Expand8 tablespoons sweet chili sauce Ask a question about this ingredient
4 large Fresh Heirloom Tomatoes Ask a question about this ingredient
1 head of garlic Ask a question about this ingredient
2 sweet onions Ask a question about this ingredient
1 piece of fresh ginger Ask a question about this ingredient
1 tablespoon apple cider vinegar Ask a question about this ingredient
2 tablespoons brown sugar, honey, or agave Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
2 tablespoons Mayonaise Ask a question about this ingredient
1 1/2 pound Ground Beef ( High Quality Organic =best) Ask a question about this ingredient
1 cup Sweet Chili and Tomato Conserve Ask a question about this ingredient
2 tablespoons garlic powder Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon white pepper Ask a question about this ingredient
4 Portabello Mushroom Caps ( medium to large) Ask a question about this ingredient
4 slices of Havarti cheese Ask a question about this ingredient
Heat olive oil in frying pan add to it the minced fresh garlic, onions, ginger & whole tomatoes. Once tomato skin blisters-(remove skin & disgard) and allow tomatoes to fuse with the other ingredients adding next the sweet chili sauce (or paste), the apple cider vinegar, and sweetner of your choice. Let it fuse together and cook down for about 30 min. Remove pieces of ginger & discard. Remove and cool to room temp the conserve.
Ask a question about this stepCombine together the ground beef, salt, white pepper, garlic powder and 1 cup of the tomato & sweet chili conserve. Form into patties. Place into fry pan add olive oil and cook patties to your preference. In another fry pan add 1 tablespoon olive oil & Portobello Mushroom Caps (Leave whole but remove stem).
Ask a question about this stepToast/Grill Buns. Slather conserve on both sides of the buns (you can mix in mayo for a creamier taste & appealing color if desired), add havarti cheese, the portabello mushroom & the beef patty, Bon Appetite!
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
