Ingredients

Here are the following ingredients:

• 1 pkg (½ oz/14 g) dried porcini mushrooms
• 1 cup (250 mL) boiling water
• 1 tbsp (15 mL) olive oil
• 4 cloves garlic (unpeeled)
• 1½ lb (750 g)Extra Lean Ground Beef Sirloin
• 1 tbsp (15 mL) finely chopped fresh tarragon
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) pepper
• 24 dinner rolls or slider buns, split in half horizontally
• Baby arugula leaves
• 3 oz (90 g) soft goat cheese or crumbled feta cheese
• 14 cherry tomatoes, sliced

Shopping List

Here are the following shopping items to buy:

• 1 pkg (½ oz/14 g) dried porcini mushrooms
• Olive oil
• 4 cloves garlic (unpeeled)
• 1½ lb (750 g)Extra Lean Ground Beef Sirloin
• Fresh tarragon
• Salt
• Pepper
• 24 dinner rolls or slider buns
• Baby arugula leaves
• Soft goat cheese or crumbled feta cheese
• 14 cherry tomatoes

Method

Follow these cooking methods/directions:

1. Combine porcini mushrooms with boiling water in a heatproof bowl; let stand for 20 minutes. Drain and rinse; chop finely and set aside.

2. Heat oil over medium heat in small skillet. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.

3. Add mushrooms, beef, tarragon, salt and pepper to garlic; gently combine with a fork (don’t over-mix). Shape into twenty-four ½-inch (1 cm) thick patties. Place on rack on parchment paper-lined rimmed baking sheet, spacing them apart.

4. Bake in preheated 375°F oven, for about 25 minutes or until digital instant-read thermometer inserted sideways into centre of several patties reads 160°F (71°C).

5. Place patties on bottom half of each bun and top each with arugula, tomato slices, goat cheese and bun tops.