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1
Preheat a grill to medium high.
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2
Heat the olive oil in a skillet over medium-high heat.
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3
Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side.
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4
Drain on paper towels.
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5
Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes.
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6
Stir and continue to cook until tender, about 5 more minutes.
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7
Season with salt and pepper.
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8
Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation.
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9
Season the patties on both sides with salt and pepper.
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10
Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes.
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11
Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness.
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12
Remove the patties to a plate and let rest 5 minutes.
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13
Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
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14
Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper.
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15
Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad.
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16
Cover with the bun tops.
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17
Photograph by Levi Brown
