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1
Heat a grill pan or large nonstick skillet over medium-high heat.
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2
Place the meat in a bowl and add the shallots, sage, parsley, chopped garlic, Worcestershire, grill seasoning, and a healthy drizzle of EVOO.
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3
Mix the meat gently.
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4
Score it into 4 quarters and form 1-inch-thick patties.
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5
Cook the patties for 5 to 6 minutes on each side.
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6
Place the cheese on top of the patties in the last 2 minutes of cooking time and loosely tent the pan with foil to melt the cheese.
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7
Preheat the broiler.
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8
While the burgers cook, heat a medium skillet over medium-high heat.
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9
Add the 2 tablespoons EVOO and the butter.
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10
To the melted butter and hot EVOO add three fourths of the sliced onions and the sliced mushrooms and cook until the mushrooms are deep brown, 8 to 10 minutes, stirring them frequently.
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11
Season the mushrooms with salt and pepper after they brown.
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12
Salting them before they brown will draw out the liquids, slowing the browning process.
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13
Add the Marsala to the pan and cook it down to glaze the mushrooms with its flavor.
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14
Remove the mushrooms from the heat.
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15
In a salad bowl, toss the chopped arugula with the sliced tomatoes and reserved raw sliced onions and dress the salad with a drizzle of EVOO, then season with salt and pepper.
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16
Brown the split rolls under the broiler and rub lightly with the cracked garlic.
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17
Drizzle the rolls lightly with EVOO and top with Fontina-covered burgers and a pile of Marsala mushrooms.
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18
Set the roll tops in place and serve the arugula and tomato salad alongside with a pile of fancy chips.
