Place the BBQ marinade, beer, sugar, green onions, yellow onions, cilantro, garlic powder, powdered ginger, salt and 2 of the eggs in a food processor. Process until well mixed and liquefied.
Pour the marinade over the ground beef and add 1 cup of the breadcrumbs. Mix by hand until well blended. Cover and place in refrigerator.
Place the Muenster and cheddar in a food processor and process until both cheeses are well mixed.
Remove the stems from portabellinis. Stuff each mushroom with about 2 ounces of the cheese mixture, packing it firmly.
Beat the remaining 10 eggs in a bowl. Dip the stuffed mushrooms into the beaten eggs. Use the remaining 2 cups breadcrumbs to bread the mushrooms. Then dip the mushrooms a second time in the beaten eggs. Now bread the mushrooms in the panko, pressing the mushrooms between two hands to make sure the panko sticks and covers the mushroom entirely.
Mix the mustard and mayonnaise together.
Light a charcoal grill, adding the pecan wood.
Heat the canola oil to 325 degrees F in a deep, heavy skillet. Fry the mushrooms in the oil, 3 minutes.
Take the meat mixture out of the refrigerator, divide it into 1/2-pound portions, and form into patties. Grill the patties for 2 minutes per side, brushing them with Worcestershire on each side. Grill the bacon until nice and crisp.
Shred the lettuce and slice the tomato. Toast the burger buns.
Spread the chile sauce and the mustard-mayonnaise mixture on both top and bottom buns. Layer the lettuce and tomato slices on the bottom buns.
Divide the bacon between the patties and top each with a slice of American cheese. Place on the grill long enough for the cheese to melt. Add the burger patties, then top with a mushroom and cover with the bun top.
Take a bite and watch the unicorn magic happen!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.