Get the coals lit on your barbecue grill about 45 minutes before you want to start cooking the burgers. The coals are ready when they are grey and glowing red.

First, make the salad. Cut the tomatoes into quarters and toss them with the remaining ingredients. Set aside.

In a medium-sized frying pan, heat one tablespoon of the olive oil over medium heat. Add the diced mushrooms and sauté until they turn a warmer shade of brown and soften a bit, about 6-10 minutes. Remove from heat and set aside.

In a large bowl, mix together the ground beef, mushrooms (and the oil you cooked them in), red wine, Worchestershire sauce, salt, black pepper, and the remaining 3 tablespoons of olive oil until evenly distributed. Divide the mixture into three evenly-sized balls and shape into patties.

Place the patties on the grill and cook for about 5 minutes on each side for medium-well done. Note that the cooking time will depend on the thickness of your patties and the heat of your grill, so keep a close eye on them.

When cooked to your preferred doneness, remove them from the heat and assemble the burger with a 2 ounce slice of goat cheese, a tomato slice, a lettuce leaf, and a bun. Serve immediately with the tomato salad and an accompanying glass of red wine, such as the Troublemaker blend.