Ingredients:

1⁄2 cup dried porcini mushroom pieces, about 1⁄2 ounce total

1 1⁄2 pounds ground chuck (80 percent lean)

2 teaspoons minced garlic 1 teaspoon kosher salt

1⁄2 teaspoon freshly ground black pepper

1⁄2 teaspoon balsamic vinegar

1⁄3 cup mayonnaise

2 tablespoons prepared basil pesto

4 hamburger buns

1 cup shaved (chiffonade) green or red lettuce

1 ripe tomato, cut into 1⁄4-inch slices

 

Directions:

1. In a small saucepan, bring about 2 cups of water to a boil. Add the dried mush- room pieces; mix briefly, remove the saucepan from the heat and let the mushrooms soak until soft, about 30 min- utes. Drain the mushrooms and gently squeeze out the excess water. Finely chop them, dis- carding any tough stems.

2. In a medium bowl, gently combine the ground chuck with the mushrooms, garlic, salt, pepper and vinegar until the ingredients are evenly distributed. Gently shape the meat into 4 patties of equal size and thickness, about 3⁄4 inch thick. With your finger- tips or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are about 1⁄2 inch thick. This will help the pat- ties cook evenly and prevent them from puffing on the grill.

3. In a small bowl, mix the mayonnaise and pesto.

4. Prepare a two-zone fire for high heat.

5. Brush the cooking grate clean. Grill the patties over

direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking, and swapping their positions as needed for even cooking. Move the patties over indirect heat to keep them warm. With the lid open, grill the buns, cut sides down, over direct heat until toasted, 20 to 30 seconds.

6. Lightly brush the bottom of each bun with some mayon- naise mixture. Place the lettuce and tomato slices on top. Put the patties on top of the toma- toes and spread the remaining mayonnaise on top. Crown the burgers with the tops of each bun and serve warm.

 

Makes 4 servings.