Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine porcini mushrooms with boiling water in a heatproof bowl; let stand for 20 minutes. Drain and rinse; chop finely and set aside.
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.
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.
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).
Place patties on bottom half of each bun and top each with arugula, tomato slices, goat cheese and bun tops.