Ketchup and Mustard Burger

Ketchup and Mustard Burger

Recipe by Chef Rachel Paghunasan, University of Southern California

YIELD: 1 burger (plus more of ketchup mixture)

For fennel ketchup:
1 lb. fennel bulb, large dice
2 lbs. roma tomatoes, whole
½ lb. red onion, peeled, large dice
1 oz. garlic cloves
½ cup olive oil/canola blend
¼ cup brown sugar
1 oz. apple cider vinegar
2 oz. tomato paste
kosher salt, to taste
ground black pepper, to taste

For roasted king mushrooms:

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