Grilling

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

This Italian classic typically showcases four cheeses (“quattro formaggi”) with different characteristics. For our rendition, we topped the crust with fontina (semifirm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).

We topped these burgers with smoked Cheddar cheese, but you can use another type of cheese, or omit it entirely. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

Thai chiles are small, fresh red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute 1 fresh serrano chile. The flavors of Southeast Asia were the inspiration for these lean burgers, which are wrapped, Vietnamese-style, in lettuce.

If your grill is large enough, you can cook everything at once. Give the hamburgers about a 2-minute head start so everything is ready to come off the grill at the same time.

In this nutritious salad, papaya, red bell pepper, and cabbage provide vitamins A and C, while carrots contribute large amounts of beta carotene. Cilantro and mint supply flavonoids, and peanuts add vitamin E and selenium, all potent antioxidants.

You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.

These can be made a day ahead and stored in an airtight container after cooling.