BULL'S-EYE Bold Burger

• 3/4 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce, divided
• 1-1/2 lb. (675 g) extra-lean ground beef
• 1 tsp. cracked black pepper
• 1 Tbsp. oil
• 1 large onion, sliced
• 1 pkg. (227 g) sliced fresh mushrooms
• 6 sesame seed hamburger buns
• 6 lettuce leaves
• 6 Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slices

1. Heat barbecue to medium heat.
2. Reserve 2 Tbsp.
3. barbecue sauce for later use.
4. Mix meat, pepper and 1/4 cup of the remaining barbecue sauce just until blended; shape into 6 (1/2-inch-thick) patties.
5. Grill 7 to 9 min.
6. on each side or until done (160 degrees F), brushing with remaining barbecue sauce for the last few minutes.
7. Meanwhile, heat oil in large skillet placed on side burner of barbecue.
8. Add onions; cook 2 min.
9. or until tender.
10. Add mushrooms; cook 2 min.
11. or until softened.
12. Stir in reserved barbecue sauce.
13. Fill buns with lettuce, burgers, cheese and mushroom mixture.

barbecue sauce, extralean ground beef, cracked black pepper, oil, onion, mushrooms, sesame seed hamburger, barrel monterey

Taken from www.kraftrecipes.com/recipes/bulls-eye-bold-burger-148616.aspx (may not work)