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Burgers: Combine all ingredients, except mushrooms, dressing, rolls and Cheddar cheese.
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Shape into 16 (8-oz.
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[250g]) patties (or eight patties for trial recipe), each about 4 inches (10cm) in diameter.
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Cook patties in saute pan (or on flat-top grill) 1 to 2 min.
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on each side or until browned on both sides.
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Transfer to two parchment paper-lined full-sheet pans (or to half-sheet pan for trial recipe).
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Bake in 350 degrees F-convection oven 8 to 10 min.
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or until burgers reach an internal temperature of 150 degrees F. Remove from oven.
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(Temperature will rise to 160 degrees F as sandwiches are assembled.)
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Meanwhile, marinate mushroom caps in dressing 10 min.
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; drain.
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Grill on medium-high heat 6 min.
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on each side or until tender.
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Cover to keep warm.
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Mayo Mixture: Mix all ingredients until well blended; cover.
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Refrigerate until ready to use.
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Bruschetta Mixture: Combine all ingredients; cover.
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Refrigerate until ready to use.
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For each serving: Spread 1 Tbsp.
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(15 mL) Mayo Mixture onto cut side of one of the roll halves; top with mushroom, burger, cheese slice and 1 rounded Tbsp.
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(15 mL) of the Bruschetta Mixture.
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Serve with 5 Polenta Fries.
