1⁄2 cup dried porcini mushroom pieces, about
1⁄2 ounce total
11⁄2 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
Bring about 2 cups of water to a boil in a small saucepan, 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.
Combine the ground chuck, in a medium bowl, 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.
Mix the mayonnaise and pesto in a small bowl.
Prepare a two-zone fire for high heat.
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.
Lightly brush the bottom of each bun with some 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.
Prep time: 10 minutes;
Cooking time: 20 minutes;
Servings: 4