Double FunGuy Blended Beef and Mushroom Cheeseburger

Make the first grilling holiday memorable this Memorial Day by doubling up on the FunGuy fun with the FunGuy’s new double cheeseburger! 

Sauteed mushrooms and lean beef blend together to create juicy burgers stacked high with double the  patty, double the cheese, and double the mushrooms! 

We’ve included a creamy whiskey infused sweet pepper and mushroom sauce to smear on the bun to ensure this will be the FunGuy cheeseburger to remember!

DIRECTIONS:

1. Brush off any debris from the whole FunGuy mushrooms with a damp cloth, trim the ends, and peel the onion and garlic. Finely chop the mushrooms and mince the onion and garlic, setting them aside into separate piles. Remove the stems and seeds from the sweet peppers and dice the peppers. 
2. Heat the olive oil in a sauté pan over medium-high heat. Add the onion to the pan and sauté 1 minute before adding the garlic to sauté an additional minute. Add the chopped mushrooms to the pan and sauté until they have browned and crisped up. Add 1 tablespoon of the whiskey to the pan and gently scrape any bits from the bottom of the pan, letting the whiskey evaporate. Transfer the mushroom mixture to a large bowl and let cool 5-10 minutes. 
3. In the same pan, reduce the heat to medium, and add the other half of the olive oil to the pan. Add the sweet pepper and ¼ of the sliced FunGuy mushrooms to the pan, stirring, occasionally, allowing the peppers to caramelize a bit and the mushrooms to brown; about 5-7 minutes. Add 1 tablespoons of the whiskey to the pan to deglaze and release any bits from the bottom as it evaporates. Turn off the heat and move the cooked peppers and mushrooms to a clean cutting board and mince before transferring to a bowl to cool. 
4. Add the ground beef to the bowl with the sautéed mushrooms, onion, and garlic mixture. Add the Italian seasoning and half of the coarse salt and black pepper to the bowl, mixing it together using your fingers until everything is well combined. Divide the patty mixture into 16 even sized balls before shaping them with your fingers into round 1/8-1/4 inch thick patties, place them on a large dish and cover with plastic wrap. Refrigerate for at least 30 minutes and up to a couple of hours before cooking.
5. Prep the grill by lightly brushing one tablespoon olive oil on the grill and set it to medium high or build a medium sized fire with charcoal. 
6. While the grill warms up mix the mushroom pepper sauce by adding the ketchup, mayonnaise, and the last of the whiskey to the bowl with minced sautéed peppers and mushrooms and mix well. Taste and season with the rest of the salt and black pepper to taste. Cover and refrigerate until ready to use. 
7. Wash the lettuce and tomatoes. Pat the lettuce leaves dry with a kitchen towel and slice the tomatoes on a clean cutting board. Cover and set aside for cheeseburger assembly. Spread the butter on the cut side of each hamburger bun. 
8. Once you’re ready to grill the burgers, lay them on the grill and cook 3-5 minutes on each side depending on how done you prefer.  Lay a grill mat on the grill in a spot with indirect heat and add the rest of the sliced mushrooms in a single layer on top to cook 1-2 minutes before transferring to a large plate.  Lay the buns on the grill to toast 1 minute and transfer them to the plate.
9. Lay a slice of mozzarella cheese on top of each patty and add a bit of the grilled mushrooms on top of each. Spread the mushroom pepper sauce to the bun tops and place on top of half of the patties and cover with the top of the grill.  Once the cheese has melted, stack the bun topped patties onto the other patties to create 8 double burgers. Transfer all the cooked cheeseburgers to a plate to wait to be assembled. 
10. To assemble spread the rest of the mushroom pepper sauce on the bottom half of the buns then add lettuce, tomato, and top with the double mushrooms cheeseburgers. 
11. Serve immediately! 

Have a Fun meal!