Porcini Mushroom Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 ounce dried porcini mushrooms
2 pounds extra lean ground beef
1/4 cup snipped fresh basil
1 teaspoon snipped fresh thyme
1-1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 to 2 tablespoons purchased garlic-flavored olive oil
6 purchased thick olive focaccia bread wedges
1/2 cup shredded Asiago or mozzarella cheese
Tomato Relish (recipe included below)



1. Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain, rinse well, and chop. Set aside. 2. Combine chopped porcini mushrooms, ground beef, basil, thyme, salt, and pepper in a large bowl. Mix well. Shape into 6 patties about 3/4-inch thick. Brush patties with garlic oil. 3. Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. 4. Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted. Remove burgers and focaccia from grill. Place each burger on a wedge of focaccia; sprinkle immediately with cheese. Spoon Tomato Relish on top. Tomato Relish: In a medium mixing bowl stir together 1/2 of a medium yellow tomato, chopped; 1/2 of a medium red tomato, chopped; 1 cup cut-up cherry tomatoes; 1/4 cup finely chopped sweet onion; 1 tablespoon olive oil; 1 tablespoon white balsamic vinegar; 1/4 teaspoon coarse salt; and 1/4 teaspoon freshly ground pepper. Cover and refrigerate until serving. Makes about 2-1/2 cups.