Directions

1. Preparation of Beef-Mushroom Blend:

   Clean the mushrooms with a damp cloth or light rinse and pat them dry. Finely dice them, ensuring they're about the same size as the beef mince.

   In a large mixing bowl, combine the beef mince and diced mushrooms. Season with a pinch each of salt and pepper. Blend well until evenly mixed.

2. Spicing the Blend:

   To the same bowl, add ground cumin, smoked paprika, finely chopped jalapeno chillies, red onion, spring onion, coriander, and dark sweet soy sauce. Mix well until all ingredients are thoroughly combined.

3. Shaping the Patties:

   Divide the beef-mushroom mixture into 4 equal portions. Shape each portion into a round, flat patty, ensuring they're of consistent thickness.

4. Grilling the Patties:

   Preheat the BBQ to medium-high heat. Brush the grill grates with Extra Virgin Olive Oil to prevent sticking.

   Place the patties on the grill. Cook for 5-6 minutes on each side or until they reach your desired level of doneness.

   In the last 3 minutes of grilling, top each patty with 2 slices of Monterey jack cheese, allowing the cheese to melt over the burgers.

5. Texan Sauce Preparation:

   In a small bowl, combine 3 tbsp of mayo with 3 tbsp of American mustard. Mix until well blended. This will serve as your Texan sauce.

6. Assembling the Burger:

   Split the burger buns in half and spread a generous amount of Texan sauce on both the bottom and top halves.

   On the bottom half, place a piece of iceberg lettuce. Top with a cheese-covered patty. If desired, you can stack another piece of lettuce and second patty on top.

   Cap off with the top half of the bun.