It’s still the weekend here in Canada as we celebrate Victoria Day – that means there’s still time for another recipe from One Hungry Dude! Hope everyone is enjoying the long weekend and the gorgeous weather here in southern Ontario.
I enjoy experimenting with different relishes for sausages and hamburgers, once grilling season begins. Sure, there's the basic pickle-based version — but plenty of other chunky toppers also fall under the 'relish' category. This recipe was a bit of an experiment, adapted from a relish we gave my father-in-law last Father's Day. It's packed with flavour, and can be dolloped on top of most grilled meats.
• Six slices of Bacon, sliced
• One medium-sized Onion, diced
• Two Garlic Cloves, minced
• Six Mushrooms, roughly chopped
• One Bay Leaf
• A splash of Worcestershire sauce
• 1/2 Tsp Thyme
• Salt and Pepper, to taste
In a frying pan on the stove top, place the bacon over medium high heat. Cook until it begins to brown, about 10 minutes. Remove the bacon, then add the onions and garlic, reduce heat by about half, and cook for about five minutes, until the onions begin to caramelize. Add the mushrooms, bay leaf, Worcestershire, thyme, salt and pepper, and cook for about five minutes, until the mushrooms begin to brown. Add the bacon back into the mixture, cook for four to five minutes, then remove from the heat. Use a slotted spoon to add a dollop of the relish onto your entree, whether it be a hamburger, hotdog, sausage, or chicken breast.
There's no need for cooking oil with this recipe, since the fat from the bacon will prevent the ingredients from sticking to the pan.
This recipe can provide enough topping for 8 to 10 hamburgers or sausages.