Kosher salt and freshly ground black pepper, to taste
8 ounces cremini mushrooms, thinly sliced
2 tablespoons butter, melted
2 garlic cloves, smashed
Kosher salt and freshly ground black pepper, to taste
½ head iceberg lettuce, thinly sliced into ribbons
½ cup mayonnaise
1 tablespoon prepared horseradish
2 pounds ground beef
½ cup panko bread crumbs
½ cup blue cheese crumbles
⅓ cup cream of mushroom soup
1½ tablespoons Dijon mustard
2 teaspoons black pepper
½ tablespoon soy sauce
One 1-ounce pouch Lipton's onion soup mix
Black cherry BBQ sauce
1 cup blue cheese
8 potato hamburger buns, toasted
16 slices cooked black pepper bacon
Garlic-butter mushrooms
Horseradish-mayo lettuce
Directions
Make the barbecue sauce: In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, 7 minutes. Add the garlic and cook until fragrant, 2 minutes more. Add the remaining sauce ingredients to the pan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until thickened, 30 minutes. Transfer the sauce to a blender and blend until smooth. Let cool to room temperature.
Meanwhile, make the garlic-butter mushrooms: Light a grill, or alternatively heat a large cast-iron skillet over medium-high heat. In a small bowl, combine the garlic-butter ingredients and toss to coat. Lay out a large square of aluminum foil on a clean surface and add the mushrooms in the center, then fold over the foil to form a closed pouch, crimping the edges to seal. Place the pouch onto the grill and cook until the mushrooms are tender and the garlic is fragrant, 8 minutes. Remove from the heat and reserve.
Make the horseradish-mayo lettuce: In a large bowl, combine all the horseradish-mayo lettuce ingredients and mix until incorporated, then set aside.
Make the burger patties: In a large bowl, combine all the patty ingredients and mix until incorporated. Using your hands, shape into 8 even patties.
Assemble the burgers: Put the patties on the grill and brush the top of each with the BBQ sauce. Cook, flipping once and brushing with more BBQ sauce, until charred and medium rare, 3 to 4 minutes per side. After flipping, sprinkle the blue cheese crumbles over the tops of the burgers to let melt slightly.
Divide the bottoms of the buns between plates and slather each with BBQ sauce. Place a burger on each bun then pile some garlic mushrooms and lettuce on top. Place the bun tops on each burger and serve.