These are great bun-less burgers for a summertime cookout. I make these in bite-size portion and skewer them so that they are easy to eat without utensils.

For the burger:

• 5 lbs. ground beef
• 1/4 cup parsley
• 1/4 cup Bourbon Barrel Aged Worcestershire Sauce
• 1 Tbsp. Bourbon Smoked Salt Form .75 oz balls,
• flatten, and grill or roast at 400ºF.

Umami Mayo:

• 1 jar Duke's Mayonnaise
• 1/2 lb. shiitake mushrooms Woodford Reserve® Garlic Sea Salt
• 2 Tbsp. olive oil
• 1 Tbsp. Bourbon Barrel Aged Worcestershire Sauce

Season shiitakes with Garlic Sea Salt and olive oil. Spread the mushrooms out on a sheet pan. Roast at 400°F until thin and crispy. Chop the mushrooms finely and mix them into the mayonnaise with Bourbon Barrel Aged Worcestershire Sauce.