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1
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
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2
For the mayonnaise-cheese mixture:
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3
Combine the mayonnaise and roasted peppers in a small bowl and mix well.
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4
Cover and chill until ready to use.
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5
In a separate small bowl, mash the cheese with a fork.
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6
Stir in the olives; set aside.
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7
For the patties:
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8
Pour the wine into a small, heavy fire-proof saucepan and heat on the grill until the wine begins to simmer.
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9
Remove from the heat and add the dried mushrooms, stirring with a fork to ensure that all the mushrooms are moistened.
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10
Set the mushrooms aside to reconstitute for at least 30 minutes.
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11
Gently squeeze the excess liquid from the reconstituted mushrooms and chop, using a chef's knife.
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12
Transfer to a large bowl.
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13
Add the lamb, garlic, oregano, red pepper flakes, salt, and pepper.
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14
Form into 6 equal patties in the shape of the rolls.
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15
When the grill is ready, brush the grill rack with oil.
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16
Place the patties on the grill, cover, and cook for 4 minutes.
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17
With a spatula, turn the patties over, and cook an additional 4 minutes, or until done to preference.
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18
During the last few minutes of grilling, place the rolls, cut side down, on outer edges of grill to lightly toast.
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19
To assemble the burgers, spread the mayonnaise mixture over the bottom roll halves and the cheese mixture over the top halves.
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20
Layer the bottom rolls with the patties, sopressata, spinach leaves, tomato slices, and roll tops.
