For sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ½ cup porter or dark ale
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 6 oz. Old Croc Smoked Sharp Cheddar shredded

For mushrooms:

• 3 tablespoons butter
• 2 cups sliced crimini and/or shiitake mushrooms
• ¼ teaspoon salt
• ¼ teaspoon pepper

For burgers:

• 1 1/2 pounds ground beef
• Salt and pepper
• 4 large buns
• 1 tablespoon chopped fresh parsley optional

1. For sauce: In a saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for two minutes. Pour beer in slowly, stirring constantly, then whisk in salt, pepper, dry mustard, and Worcestershire sauce. Cook until mixture thickens slightly, about 3 minutes. Add cheese and continue cooking and stirring until mixture is smooth and bubbly, about 3 minutes. Remove from heat and serve over burgers.
2. For mushrooms: Heat butter in a skillet over medium heat. Stir mushrooms in the butter until well coated. Add salt and pepper. Sauté mushrooms, stirring frequently, until browned, about 5 minutes.
3. For burgers: Form ground beef into four round patties. Sprinkle with salt and pepper. Grill over medium-high heat to desired doneness. Place burgers on buns. Top with sautéed mushrooms and cheese sauce. Sprinkle with parsley if desired.