MUSHROOM FRICASSEE: In large skillet, heat half of the oil over medium heat; cook onions, stirring often, for 7 minutes or until softened. Sprinkle with sugar and cook, stirring, for 1 minute or until sugar is dissolved and onions are golden. Increase heat to high; stir in Worcestershire sauce and vinegar. Add remaining oil and mushrooms; cook, stirring constantly, for about 5 minutes or until mushrooms are golden and onions start to turn crisp at ends. Add garlic, pepper and salt; cook for 30 seconds. (Make ahead: Cover and refrigerate for up to 2 days; reheat in microwave just before spooning over burgers.) In large bowl, beat eggs; stir in bread crumbs, Parmesan, barbecue sauce, thyme, mustard, salt and pepper. Mix in beef. On rimless baking sheet, shape into 9 inch round patty of even thickness, Slide patty onto greased grill over medium heat; close lid and cook, turning once, for 20 to 25 minutes or until no longer pink inside and meat thermometer registers 165F. Turn off heat. Drape cheese over burger; top with Mushroom Fricassee. Close lid and let stand for 2 minutes. Meanwhile, using serrated knife, slice bread into 3 layers of equal thickness. Reserve middle layer for another use. Cover bottom layer with lettuce. Top with burger. cap with top of loaf. Secure with 8 long toothpicks or short bamboo skewers; cut into wedges to serve. Makes 8 servings. Tips: If desired, toast bread on grill as cheese melts over burger. To turn patty, slide onto rimless baking sheet; top with secondsheet and invert. Remove top sheet; slide patty onto grill. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living: Meals in Minutes Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25, 1999