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1
Heat a non stick frying pan or indoor grill over medium to medium-high heat.
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2
Combine the ground chuck, onion, garlic, 1/4 cup barbecue sauce, and Mexican cheese.
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3
Form into 6 equal sized hamburger patties.
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4
Fry on each side until cooked through.
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5
While the burgers are frying, spray another frying pan with cooking spray, add the sliced mushrooms and saute until tender (you can use butter or olive oil but I didnt want the extra calories).
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6
Season with salt and pepper to taste.
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7
Tear each piece of cheese into 3 dinner roll sized pieces.
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8
Then spread each half of each roll with 1 teaspoon of the remaining barbecue sauce and then top each half with 1 piece of provolone.
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9
When the hamburgers are done layer them on top of the provolone on the bottom roll of each sandwich.
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10
Split the sauteed mushrooms between the 6 burgers and layer a tomato slice and a bit of arugula on top of the mushrooms.
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11
Top with the remaining rolls and enjoy.
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12
Calories per serving (2 burgers): If the rolls used are 100 calories each, about 540.
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13
1 burger is enough for me though.
