Difficulty: Easy
Preparation: 20 min
Cooking: 20 min
Makes: 4 servings
Best Suited for: Picnic/Camping,BBQ,

Per Serving ()

An excellent source of Iron (43 % RDI) and Zinc (102 % RDI)

So Trendy Beef Burgers

Up-to-the-minute ingredients featured in this recipe combine to transform beef burgers into haute cuisine.

1	package (14 g) dried porcini mushrooms
1 tbsp (15 mL)	olive oil
4	unpeeled garlic cloves
1 ½ lb (750 g)	Lean Ground Beef Sirloin, Round or Chuck*
1 tbsp (15 mL)	finely chopped fresh tarragon
1 tsp (5 mL)	salt
½ tsp (2 mL)	black pepper
4	sourdough or Kaiser buns (4-1/2 inch 11 cm), split in half horizontally
	Arugula leaves
3 oz (75 g)	crumbled soft goat cheese
4	yellow or golden tomato slices

Combine porcini mushrooms with 1 cup (250 mL) boiling water in small bowl; let stand for 20 minutes. Drain and rinse mushrooms; chop finely and set aside.
Heat oil in small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.
Add porcini mushrooms, ground beef, tarragon, salt and pepper to bowl with garlic; lightly combine. Form into four 3/4-inch (2 cm) thick even-sized patties. Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.
Place arugula on bottom halves of buns; top each with cooked patty. Top each patty with piece of goat cheese, tomato slice and bun top.

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