BURGER RECIPES: Porcini Mushroom Burgers . . . Blue Cheese-Stuffed Burgers

Porcini Mushroom Burgers

½ cup dried porcini mushrooms or favorite wild mushrooms

1½ pounds ground chuck (or mix of favorite ground meats)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon granulated garlic

4 thick onion slices

Kosher salt and black pepper to taste

Favorite sliced cheese (optional)

4 hamburger buns or favorite rolls

Lettuce or shredded lettuce

Remove the meat from the refrigerator; set aside.

Place the dried porcini mushrooms in a bowl, and pour hot water over them to rehydrate. Let stand about 20 minutes. Once they are rehydrated, drain and squeeze out the excess water and roughly chop .

Preheat the grill to medium-high.

In a mixing bowl, gently combine the mushrooms, ground chuck, 1 teaspoon salt, pepper and garlic. You can use other favorite seasonings.

Shape the mixture into desired-size patties of equal size and thickness; make them at least 1-inch thick. Make an indentation in the center of the patty about ½-inch deep, which will help the burger keep its shape and not create a dome.

Oil the grill grates. Place the onion slices on a platter and brush oil on each side. Sprinkle with kosher salt and pepper to taste.

Place the patties on the grill, and put the onion slices alongside. Grill the patties about 4 minutes per side, depending on desired degree of doneness. Flip them once; they should easily release from the grill. Cook on the other side about 4 minutes more. Flip the onion slices when you flip the burgers; they should have some nice grill marks and be slightly soft.

At this time, you can put the buns on the grill to lightly grill. Just before the burgers are done, add a slice of cheese if you like and close the lid so the cheese melts.

Let the burger rest several minutes before serving. Place the burger on the grilled buns; top with grilled onions, lettuce and condiments of choice.

Yield: Serves 4 (generously).

Approximate nutritional analysis per serving: 523 calories, 44 percent of calories from fat, 26 grams fat (10 grams saturated), 32 grams carbohydrates, 39 grams protein, 784 milligrams sodium, 110 milligrams cholesterol, 4 grams fiber.

Blue Cheese-Stuffed Burgers

1½ pounds ground beef

1 teaspoon seasoning salt

2 ounces blue cheese crumbles

2 tablespoons butter, softened

Olive oil

Freshly ground pepper

4 to 6 pretzel rolls or other buns, toasted

Mix beef and seasoning salt in a bowl. Form into 4 or 6 burgers. Combine blue cheese and butter in a small bowl; mix well. Make an indentation in middle of each burger with your thumb; fill with some blue cheese mix. Fold burger around the mix; seal well.

Lightly oil each patty; season with pepper. Heat grill to medium-high. Cook burgers, 3 to 4 minutes per side for medium-rare. Serve on toasted buns.

Yield: Serves 4 to 6.

Approximate nutritional analysis per serving (for 4 burgers): 479 calories, 48 percent of calories from fat, 25 grams fat (12 grams saturated), 130 milligrams cholesterol, 22 grams carbohydrates, 39 grams protein, 828 milligrams sodium, 1 grams fiber.

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