For the sun-dried tomato mayonniase:
1/3 cup mayonnaise
1/4 cup chopped sun-dried tomatoes packed in olive oil, drained
For the spice mixture:
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the grilled portobellos:
1/4 cup zinfandel
2 tablespoons olive oil
1 teaspoon grated lemon zest
4 portobello mushrooms, stems removed
For the patties:
1 1/2 pounds ground chuck
3 tablespoons zinfandel
3 tablespoons shallots, finely chopped
2 teaspoons ground cumin
1/4 teaspoon ground cayenne
Vegetable oil, for brushing on grill rack
4 onion rolls, split
4 ounces goat cheese
Prepare medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make mayonnaise: Combine mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until serving.
To make spice mixture: Combine all of the ingredients in a small bowl and mix well. Set aside.
To make grilled portobellos: Combine zinfandel, olive oil, lemon zest and 1 tablespoon of spice mixture in a small container and whisk to blend well. Add the mushrooms and turn to coat with marinade. Set aside.
To make patties: Combine the beef, zinfandel, shallots, cumin, cayenne, and remaining spice mixture in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 4 equal portions and form into patties to fit rolls.
Drain mushrooms reserving marinade. When the grill is ready, brush the grill rack with vegetable oil. Place patties and mushrooms on rack, cover and cook, turning once, until the patties are done to preference, 5 to 7 minutes on each side for medium and the mushrooms are tender, 5 to 10 minutes. Brush mushrooms frequently with reserved marinade. During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly.
To assemble burgers: Spread mayonnaise over cut sides of rolls. On each roll bottom place lettuce, a patty, 2 tablespoons of goat cheese, and a mushroom. Add roll tops and serve.
Yield: 4 burgers
Source: Build A Better Burger