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Place tomatoes in a bowl; cover with boiling water. Let stand 30 minutes or until soft. Drain and finely chop. Prepare grill. Combine tomatoes, shallots, and next 7 ingredients (through garlic). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. Remove from grill; let stand 5 minutes. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 lettuce leaf, and top half of roll.
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises