Marcus Nilsson
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Step 2

Combine the cornichons, capers, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a small bowl.

Step 3

Drizzle the mushrooms with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 4

Grill the mushrooms, covered, until tender, 5 to 10 minutes per side. Turn 4 mushrooms stem-side up. Dividing evenly, place the fontina on these 4 mushrooms and top with the remaining mushrooms, stem-side down. Grill, covered, until the fontina is melted, 1 to 2 minutes more.

Step 5

Hollow out the rolls by scooping out the soft core. Stack the lettuce, burgers, and relish between the rolls.

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