Instructions: MUSHROOM FRICASSEE: In large skillet, heat half of the oil over medium heat; cook onions, stirring often, for 7 minutes or until softened.

Sprinkle with sugar and cook, stirring, for 1 minute or until sugar is dissolved and onions are golden.

Increase heat to high; stir in Worcestershire sauce and vinegar. Add remaining oil and mushrooms; cook, stirring constantly, for about 5 minutes or until mushrooms are golden and onions start to turn crisp at ends. Add garlic, pepper and salt; cook for 30 seconds. (Make ahead: Cover and refrigerate for up to 2 days; reheat in microwave just before spooning over burgers.)

In large bowl, beat eggs; stir in bread crumbs, Parmesan, barbecue sauce, thyme, mustard, salt and pepper. Mix in beef. On rimless baking sheet, shape into 9 inch round patty of even thickness,

Slide patty onto greased grill over medium heat; close lid and cook, turning once, for 20 to 25 minutes or until no longer pink inside and meat thermometer registers 165 F. Turn off heat. Drape cheese over burger; top with Mushroom Fricassee. Close lid and let stand for 2 minutes.

Meanwhile, using serrated knife, slice bread into 3 layers of equal thickness. Reserve middle layer for another use. Cover bottom layer with lettuce. Top with burger. cap with top of loaf. Secure with 8 long toothpicks or short bamboo skewers; cut into wedges to serve.

Makes 8
servings. Tips: If desired, toast bread on grill as cheese melts over burger. To turn patty, slide onto rimless baking sheet; top with secondsheet and invert. Remove top sheet; slide patty onto grill.

Minutes

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