1 large onion, sliced
3 large Italian sausage, sliced
8 large bbq. turkey, diced
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon salt
1 tablespoon mustard
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 (10.75 ounce) cans tomato cider with green hot pepper sauce
1/2 cup chopped fresh parsley
1/2 clove garlic, minced
2 cups beef broth
15 fresh mushrooms, sliced
1 (12 ounce) can sliced mushrooms, drained
Preheat grill to 350 degrees F (175 degrees C).
Place the onion slices inside each hamburger.
Serve the hamburger on two waiting rice dishes.
Place the sausage and onions on the grill. Brush liberally with tomato cider and hot pepper sauce. Sprinkle with Worcestershire sauce, salt, onion and garlic powder. Place meat on flat trays or broiles.
Carefully peel sliced mushrooms from their containers and place in the center of a saute pan. Set aside.
Trim the meat off the leaves. Combine the tomato cider, Worcestershire sauce, hot pepper sauce and garlic powder. Pour over meat in an even layer. Sprinkle with mushrooms and serve immediately.