Tuscan Burgers Bruschetta
Napa Valley Basil-Smoked Burgers
Portobello Burgers

• The experts at the Beef & Veal Culinary Center recommend using 80% lean ground beef (which has an 80/20 lean-fat ratio) or ground chuck for the juiciest burgers.
• For the best results, mix and shape patties gently but thoroughly. Use 1-1/2 pounds of ground beef to make 4 (3/4- inch thick) patties.
• Cook burgers over medium heat (coals or gas), turning occasionally. Turn burgers with a spatula; do not flatten or press during cooking.
• Cook burgers to medium doneness (160°F) or until centers are no longer pink and juices show no pink color. Use an instant-read thermometer inserted horizontally into the burger to check the temperature.
• For more burger recipes and grilling tips, visit www.BeefItsWhatsForDinner.com.

• Sutter Home's executive chef, Jeffrey Starr, suggests spicy Zinfandel or a full-bodied Cabernet Sauvignon with these burgers — both in the recipes and to drink. But his best advice: Drink the wine you like with the food you like. It's really up to you.
• In celebration of the 15th anniversary of the contest, a new cookbook, Build A Better Burger (Ten Speed Press, $19.95), chronicles the winery's annual search for the best burgers. It contains winning recipes, wine pairing pointers and more. Look for it in bookstores or online at www.buildabetterburger.com (beginning May 30, 2005).
• For complete Build A Better Burger contest rules, log onto www.buildabetterburger.com.

1. Combine tomato topping ingredients in small bowl, seasoning with salt and pepper, as desired. Set aside.
2. Combine ground beef, Gorgonzola cheese, onion and parsley in large bowl, seasoning with salt and pepper, as desired, and mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.
3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. During last 2 to 3 minutes of grilling, top each burger with prosciutto slice and 1/4 of fontina cheese.
4. Meanwhile brush both sides of bread slices with oil. About 2 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once.
5. Spoon 1/2 of tomato topping on 4 bread slices; top with burgers and remaining tomato topping. Close sandwiches.

1. Combine pesto mayonnaise ingredients in small bowl. Cover and refrigerate.
2. Combine ground beef, bread crumbs, onion, chopped basil, wine, sun-dried tomatoes and garlic salt in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4- inch thick patties.
3. Moisten 8 large basil sprigs with water; toss sprigs directly onto medium, ash-covered coals just before grilling patties. Place patties on grid directly over basil sprigs. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. About 2 minutes before burgers are done, place rolls, cut sides down, around outer edge of grid. Grill until lightly toasted. During the last minute of grilling, top each burger with cheese slice.
4. Spread pesto mayonnaise evenly over cut sides of rolls. Line bottom of each roll with lettuce leaf; top with burger, tomato slice, onion rings and basil sprig. Close sandwiches.

1. Combine sun-dried tomato mayonnaise ingredients in small bowl. Cover and refrigerate.
2. Combine seasoning ingredients in small bowl. Set aside.
3. Prepare portobello mushrooms. Whisk wine, oil, lemon peel and 1 tablespoon of seasoning mixture in small bowl until blended. Place mushrooms in glass dish. Pour marinade over mushrooms; turn mushrooms to coat. Set aside.
4. Combine ground beef, shallots, wine, cumin, red pepper and remaining seasoning mixture in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.
5. Remove mushrooms from marinade; reserve marinade. Place mushrooms on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes or until tender, turning once and brushing with reserved marinade. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Remove; keep warm.
6. Place bread, cut sides down, on grid. Grill until lightly toasted, about 2 minutes.
7. Spread sun-dried tomato mayonnaise over cut sides of bread. Line each bottom bread piece with 4 arugula leaves; top with burger, mushroom and 2 tablespoons goat cheese. Close sandwiches.