Mix the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepot. Cook over medium heat until the sugar is completely dissolved, about 10 minutes. Set aside.
In a large saute pan over medium-high heat, heat 2 tablespoons of the canola oil. Add the mushrooms and cook until browned all the way through, 7 to 10 minutes. Set aside.
In the same pan, add the remaining 1 tablespoon oil and the garlic and onion and cook until the onions have softened up and browned slightly, about 5 minutes. Add the mushrooms back to the pan along with the BBQ sauce and stir.
Place the bottom buns on a plate and top with the BBQ mushrooms, iceberg lettuce and finally the top buns. Serve.
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