8 slices Sargento® Reserve Series™ Aged White Cheddar
4 ea. Sandwich Rolls, split, toasted
2 cups Baby kale, washed
In a large skillet over medium heat, add onion and next 5 ingredients. Cover and simmer for 15-20 minutes or until onions and mushrooms are very soft. Remove lid and cook an additional 5-10 minutes or until liquid has thickened. Keep warm until ready to serve.
Place burger patties on a plate and sprinkle both sides with worcestershire sauce. Season with salt and pepper. Set aside while pre-heating grill.
Pre-heat gas or charcoal grill to medium high temperature.
Place burger patties on grill over direct heat. Grill for 5-6 minutes per side or until cooked to desired doneness.
Place 2 slices of cheese on top of each burger 1 minute before they are done. Transfer to a plate and let rest for 5 minutes while preparing buns.
Place ¼ cup of baby kale leaves on bottom buns.
Place grilled burgers over kale, then spoon about ¼ cup of onion & mushroom mixture on top of burgers. Replace top and serve.