Mahogany-Glazed Mushroom Burgers

• 1/4 cup maple syrup
• 1/4 cup Kahlua (coffee liqueur)
• 1/4 cup reduced-sodium soy sauce
• 10 ounces sliced baby portobello mushrooms
• 1/2 cup thinly sliced red onion
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1/2 cup Mascarpone cheese
• 1/2 cup crumbled goat cheese
• 1/4 cup minced fresh parsley
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1/8 teaspoon pepper
• 1-1/2 pounds ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 6 hard rolls, split

1. In a small saucepan, combine the maple syrup, Kahlua and soy sauce. Bring to a boil; cook for 8 minutes or until liquid is reduced by half.
2. In a large skillet, saute mushrooms and onion in oil until tender. Add the salt, pepper and 1/4 cup of Kahlua mixture. Cook and stir until liquid is almost evaporated.
3. In a small bowl, combine the cheese spread ingredients; cover and refrigerate until serving.
4. Crumble beef into a large bowl. Sprinkle with salt and pepper; mix well. Shape into six patties.
5. Grill burgers, covered, over medium heat for 6 minutes. Turn; grill 5-8 minutes longer or until a thermometer reads 160u0b0 and juices run clear, basting occasionally with remaining Kahlua mixture. Grill rolls, uncovered, for 1-2 minutes or until toasted.
6. Spread rolls with cheese spread; top with burgers and mushroom mixture. Replace tops.

maple syrup, kahlua, soy sauce, baby portobello mushrooms, red onion, olive oil, kosher salt, pepper, mascarpone cheese, goat cheese, fresh parsley, fresh basil, pepper, ground beef, kosher salt, pepper, hard rolls

Taken from www.tasteofhome.com/recipes/mahogany-glazed-mushroom-burgers/ (may not work)