Mushroom Burgers With Fontina And Cornichon Relish

1. 1

   Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

2. 2

   Combine the cornichons, capers, vinegar, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper in a small bowl.

3. 3

   Drizzle the mushrooms with the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4. 4

   Grill the mushrooms, covered, until tender, 5 to 10 minutes per side. Turn 4 mushrooms stem-side up. Dividing evenly, place the fontina on these 4 mushrooms and top with the remaining mushrooms, stem-side down. Grill, covered, until the fontina is melted, 1 to 2 minutes more.

5. 5

   Hollow out the rolls by scooping out the soft core. Stack the lettuce, burgers, and relish between the rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.