Ingredients:

1 1/4 pounds lean ground chuck
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 portobello mushrooms, stems trimmed
3 tablespoons olive oil
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally
2 cups fresh arugula

Cooking Recipe:

Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.

Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.

Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)

Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms (even though they are fungii, it is still delicious) into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms (a kind of fungus but is delicious when chosen properly and cooked the right way) . Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.

Saute the vegetables in the stock until they're soft.

Add in the soy sauce, dijon mustard, corn starch, and black pepper.

Mix well until the sauce is thickened.

Serve over hot baked potatoes (remove skin if recipe calls for it) .