“1994 Grand Prize Winner, Build a Better Burger Contest. Kurt Wait, Redwood City, California.”

Ingredients Nutrition


  1. Prepare a med-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high.
  2. To make the mayonnaise: in a small bowl, mix together the mayo and sun-dried tomatoes; cover and refrigerate until ready to serve.
  3. To make the spice mixture: combine all the spice mixture ingredients in a small bowl; set aside.
  4. To make the grilled portobellos: Combine Zinfandel, olive oil, lemon zest, and 1 tablespoon spice mixture in a shallow bowl; whisk to blend well.
  5. Add in the mushrooms and turn to coat with the marinade; set aside.
  6. To make the patties: combine the ground chuck, Zinfandel, shallots, cumin, cayenne, and remaining spice mixture in a big bowl.
  7. Handling the meat as little as possible to avoid compacting, mix well.
  8. Divide the mixture into 4 equal portions; form portions into patties to fit the rolls.
  9. Drain mushrooms, reserving the marinade.
  10. When the grill is ready, brush grill rack with vegetable oil.
  11. Place the patties and the mushrooms on the rack, cover, and cook, turning once, until the patties are done to preference—5 to 7 minutes per side for medium, and the mushrooms 6 to 10 minutes or until tender; brush the mushrooms frequently with marinade.
  12. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly.
  13. To assemble: spread the mayonnaise over the cut sides of the rolls.
  14. On each roll bottom, place 4 arugula leaves, a patty, 2 tablespoons of the goat cheese, and a mushroom; add roll tops and serve.

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