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Porcini Burgers with Tomato and Pesto

from Mom
1/2 cup    dried porcini mushroom pieces, about 1/2 ounce total  
1- 1/2 lbs    ground chuck (80% lean)  
2 tsp    minced garlic  
1 tsp    kosher salt  
1/2 tsp    freshly ground black pepper  
1/2 tsp    balsamic vinegar  
1/3 cup    mayonnaise  
2 Tbs    prepared basil pesto  
4   hamburger buns  
1 cup    shaved (chiffonade) green or red lettuce  
1   ripe tomato, cut into 1/4-inch slices  
1 In a small saucepan bring about 2 cups of water to a boil. Add the dried mushroom pieces, mix briefly, remove the saucepan from the heat, and let the mushrooms soak until soft, about 30 minutes. Drain the mushrooms and gently squeeze out the excess water. Finely chop them, discarding 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 fingertips 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 patties cook evenly and prevent them from puffing on the grill.
3 In a small bowl mix the mayonnaise and pesto.
4 If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the grill preheat for 10 minutes. Leave all the vents open.
5 If you are using a gas grill, preheat your grill on high until it reaches 500°F.
6 Brush the cooking grate(s) clean. Grill the patties over direct high heat (450°F to 550°F), 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.
7 Lightly brush the bottom of each bun with some of the mayonnaise mixture. Place the lettuce and tomato slices on top. Put the patties on top of the tomatoes and spread the remaining mayonnaise on top. Crown the burgers with the tops of each bun and serve warm.