Tomato & Mushroom Burger Relish

Tommy-K for the Sophisticated?

I threw this together a few days ago when the contents of my fridge were leaving a little to be desired.  In ready-steady-cook mode I asked myself some vital questions.

  • Do I have any good quality protein?  - Yep.  Some Sundried Tomato Venison Burgers from my farmers market. Hooray.
  • Do I have anything green?  - Yep.  Some Spinach.
  • Do I have something extra to give my dinner a fancy twist? –  Err.  I have a tomato and a few mushrooms….

Store-cupboard staples to the rescue!  Hooray for always having some garlic, olive oil and a bottle of Tamari hanging around.  Today’s fancy twist is my posh version of tomato ketchup!   This tasted flipping lush warm dolloped on top of the burger, but would also be great left till the next day to be served as a cold relish with freshly cooked BBQ meat.  

Commercial tomato ketchup usually contains a lot of sugar, so this is a perfect alternative for those seeking a low-sugar lifestyle.  This would also work perfectly served alongside scrambled eggs for breakfast.

Ingredients (serves 2)

  • Knob of grass-fed butter or splash of olive oil
  • Garlic clove, minced
  • 6 button mushrooms, diced
  • Large tomato, diced (ones off the vine or Spanish toms are the tastiest)
  • Tablespoon of tomato purée
  • Splash of Tamari (wheat free soy sauce)
  • Sprinkle of Black Pepper and Salt (Himalayan or Celtic)

Method

  • Heat the butter/oil in a frying pan.  
  • Fry off the garlic, and add the mushrooms, fresh tomato and puree.  Cook out till mushy.
  • Add the Tamari and season.
  • Spoon onto your burger, or decant into a jar and save for future consumption.

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