Truffle Infused Burger Sliders

Preheat your outdoor grill to the medium-high heat setting and lightly brush the grill grates with oil to prevent sticking.

In a bowl, combine sliced mushrooms, minced shallots, minced garlic, dried thyme, salt, and pepper, stirring until the ingredients are well mixed.

Heat a tablespoon of olive oil in a skillet over medium heat, then cook and stir the mushroom mixture until it reaches a golden brown color, approximately 8 minutes. Add a splash of red wine to the skillet and simmer until the liquid has evaporated, stirring slowly, about 2 minutes. Transfer the mushroom mixture to a plate and let it cool to room temperature, around 5 minutes.

In another bowl, mix together ground chuck and a drizzle of truffle oil until the meat is evenly coated. Use your fingers to gently work the oil into the ground chuck, ensuring it's well distributed.

Mix the cooled mushroom mixture with the ground chuck mixture until they're fully combined. Form 6 patties, approximately the size of baguette slices.

Grill the patties over medium-high heat until they're no longer pink in the center, around 3 minutes per side. Use an instant-read thermometer to check that the patties have reached a safe internal temperature of at least 160 degrees F (70 degrees C).

Toast the baguette slices until they're crispy and golden. Place each patty on a toasted baguette slice, top with 2 shaved slices of Parmesan cheese, about 1/4 cup of arugula, and a second baguette slice. Secure each slider with a toothpick to keep everything in place.