2) To make the white gazpacho mayonnaise, in the bowl of a food processor combine the almonds, grapes, garlic, sherry vinegar and olive oil and puree. Add the mayonnaise and pulse until well combined. Refrigerate until serving.
3) To make the Madeira mushrooms, heat the olive oil in a large fireproof nonstick pan on the griddle over a medium-high heat. Add the mushrooms to the pan and cook for about 8 minutes, stirring occasionally. Add the Madeira wine and continue to cook until most of the wine has evaporated. Season, to taste, with salt and pepper. Set aside.
4) To make the burgers, combine the beef, linguica sausage, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into burgers to fit the rolls.
5) Brush the griddle rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top each burger with equal amounts of cheese and place the rolls, cut side down, on the outer edges of the rack to toast lightly.
6) To assemble the burgers, spread a generous amount of white gazpacho mayonnaise on the cut side of the rolls. On each roll bottom, place a slice of tomato, a cheese-topped patty and some Madeira mushrooms. Add the roll tops and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.