The Vixen Burger - cooking recipe

Ingredients

1/2 lb lean ground beef
1/2 cup white potato, grated (approximately 1/2 medium potato)
1 teaspoon dried ancho chile powder
1/2 medium onion, sliced thick
1/4 lb mushroom, washed, sliced
2 -3 teaspoons olive oil
1/4 cup barbecue sauce, plus
2 tablespoons barbecue sauce (Stubbs is great!)
2 slices monterey jack pepper cheese
2 -4 tablespoons jalapeno relish (The prototype was made using Jalapeno Relish.)
2 slices tomatoes
salt, to taste
pepper, to taste
4 slices Texas toast thick bread
2 tablespoons butter, melted
1/4 teaspoon garlic powder
Dijon mustard

Preparation

In a bowl mix together the ground beef, grated potato and ancho chili powder.
Shape mixture into 2 Texas size burgers; season to taste with salt and pepper.
Heat the grill and place the burgers on to sizzle; baste with barbecue sauce.
Cook the burgers until desired degree of done, turning once only.
When burger is almost done, spray a grill basket or skillet with non-stick cooking spray; drizzle the mushrooms and onions with olive oil, add to the basket and grill for 2 to 3 minutes.
Spread the Texas toast lightly with butter and place on hot grill to toast.
To assemble the burger, spread the untoasted side of bread with barbecue sauce (Stubbs if you got it), Dijon mustard, placing the cooked burger on the sauce, top with sliced cheese, grilled onions, sauteed mushrooms, jalapeno relish and last but not least a tomato slice; place the other slice of toast on top and open wide!
Enjoy.
Please note that the cooking times are approximate. Cook the burger to your desired degree of doneness, rare, medium, well, or burnt.