Recipe and image courtesy of the Beef Checkoff.
In a medium sized bowl, mix veal, chopped mushrooms, breadcrumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
Form the meat mixture in 8-12 burgers, about 2 1/2 ounces per patty. Place one slice of Muenster cheese on half of the burger patties and top with the second burger patty. Seal the two patties together.
To make the topping, heat canola oil in a medium sauté pan. Add the mushrooms and brown for 2-3 minutes. Add the steak sauce, and chopped parsley. Stir to incorporate. Reserve warm.
Grill each burger for 2-3 minutes each side or until the burgers reach an internal temperature of 160°F.
Serve on toasted Ciabatta rolls and top with 2 tablespoons of mushroom topping.