Instructions: In a skillet, saute mushrooms and onions with garlic powder in butter until vegetables are tender. Remove from the ehat. In a bowl, combine pork, Worcestershire sauce, mustard, salt and pepper. Shape into eight patties.

Spoon mushroom mixture into the center of four patties to within 1/2-inch of edges. Top with remaining patties; pinch edges to seal. Grill, uncovered, over medium coals for 10-15 minutes, turning once, or until juices run clear. Serve on rolls with lettuce, onion, tomato and mustard.

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