Mushroom Burger with Horseradish Ladled Cheese

Combine ground round, Worcestershire sauce, and 1 tbsp of Moore's Original Marinade. Form into burger patties.

Cook the patties in a sauté pan until done to your liking. Remove from the pan and keep the sauce.

Add mushrooms and butter to the same pan. Sprinkle with kosher salt and sauté for about 10 minutes, stirring occasionally.

Remove mushrooms from the pan and set aside.

Halve the Hawaiian rolls and place them in the pan over medium heat to toast lightly. Remove and set aside.

Add butter to a saucepan over medium heat. Once melted, add flour and whisk to combine.

Gradually add milk while whisking, and reduce heat to medium-low.

Add the Cabot Horseradish Cheddar, stirring until melted and smooth.

Season with cayenne, kosher salt, and black pepper. Stir well and keep warm.

Place arugula on the bottom half of a toasted Hawaiian roll.

Add a slice of cooked bacon, followed by the burger patty.

Ladle the cheese sauce over the burger, then top with sautéed mushrooms.

Cover with the top half of the roll and serve immediately.