Double Jack Mushroom Burgers

• 2- 1/4 pounds Lean Ground Beef Sirloin
• 1/4 cups Jack Daniel's Tennessee Whiskey
• 1 Tablespoon Worcestershire
• 2 teaspoons Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Garlic Salt
• 1 teaspoon Pepper
• 6 slices Provolone
• 6 Whole Wheat Burger Buns
• 1 Tablespoon Butter
• 12 ounces, weight Sliced Baby Portabella Mushrooms
• 1/4 cups Jack Daniel's Tennessee Whiskey
• 1/2 packages (Single-serving Size) Splenda (optional)
• 1 teaspoon Worcestershire
• 1/2 teaspoons Garlic Salt

1. For the burgers, in a large bowl, combine the meat, whiskey, Worcestershire, onion and garlic powder, garlic salt and pepper together.
2. Cover and let rest in fridge for 30 or more minutes so the flavors all get combined.
3. Preheat grill.
4. Remove from fridge and form into 6 patties.
5. Place burgers on the grill and cook to preferred doneness.
6. Meanwhile, prepare the mushrooms.
7. Heat a regular skillet or cast iron skillet to medium and melt butter.
8. Pour mushroom in skillet and add whiskey, Splenda, Worcestershire and garlic salt.
9. Stir everything and let liquid reduce down (or if youre really fancy, flambe the whiskey).
10. When the burgers are done, place a slice of provolone on top and close grill for 30 seconds or so, until the cheese melts.
11. Remove burgers, place on buns, and top with jack mushrooms.
12. Note: this is such a savory burger that I like to a little sweetness to the mushrooms by adding a little Slpenda, but thats totally optional.

sirloin, worcestershire, onion powder, garlic, garlic, pepper, provolone, whole wheat burger, butter, mushrooms, splenda, worcestershire, garlic

Taken from tastykitchen.com/recipes/main-courses/double-jack-mushroom-burgers/ (may not work)