Liberator Recipe

Combine mayonnaise, ketchup, Dijon mustard, smoked paprika, hot sauce, sweet pickle relish, minced garlic, lemon juice, salt and pepper in a small bowl. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate while preparing other components so flavors meld.

Prepare the mushroom caps: wipe caps clean with a damp cloth, remove stems and scrape out gills with a spoon so there's a cavity for cheese.

Season the inside of each cap lightly with 1/8 tsp salt and a pinch of black pepper.

Fill each mushroom cap evenly with the shredded mozzarella (about 3/8 cup per cap). Press the cheese down so it nests in the cavity.

Set up a breading station: place the flour in one shallow bowl, whisk the egg with milk in a second bowl, and combine breadcrumbs, garlic powder, 1/2 tsp salt and 1/4 tsp pepper in a third bowl.

Dredge each filled mushroom cap in flour, shake off excess, dip into the egg wash, then press into breadcrumbs to coat completely. For a thicker crust, repeat egg wash and breadcrumbs once more.

Heat 1 cup vegetable oil in a skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Carefully add the breaded mushrooms, flat side down first, and fry 2–3 minutes per side until golden brown and the cheese begins to melt inside. Reduce heat if browning too quickly.

Transfer fried mushrooms to a wire rack set over a sheet pan to drain and keep crisp. Keep warm in a low oven (200°F / 95°C) if needed.

Divide the ground beef into two equal portions (about 8 oz each). Form each into a patty slightly wider than the bun, pressing a shallow dimple in the center so the patty stays flat while cooking. Season both sides with the kosher salt and 1/2 tsp freshly ground black pepper total (divide between sides). Handle meat minimally for juicier patties.

Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer.

Cook patties 3–4 minutes on the first side until a deep brown crust forms. Flip and immediately place a slice of cheese on each patty. Cook another 3–4 minutes for medium (adjust to desired doneness). If you prefer, cover briefly to help cheese melt. Remove patties and let rest 2 minutes.

Lightly toast the buns face down in the same skillet for 30–45 seconds until golden. This will pick up flavor from the beef drippings.

Spread about 1 tablespoon of GladiatorSauce© on the bottom half of each bun.

Place a lettuce leaf on the sauce, then a sauced bun will help keep the bun from getting soggy and add crunch.

Set the cheesy beef patty on top of the lettuce.

Place the crisp-fried, cheese-filled portobello cap on top of the patty, cavity/cheese side up so molten cheese is visible.

Top the mushroom with tomato slices, red onion rings and pickle slices as desired.

Spread about 1 teaspoon GladiatorSauce© on the top bun and place it over the assembled burger.

Serve immediately with extra sauce on the side.