Vegan Sloppy Burger

PREPARE THE BURGER

2 TB oil
1 vegan Beyond patty (other popular brands: Impossible, Ultimate)
1/4 onion, sliced
5 baby bella mushrooms, sliced
salt & pepper to taste
1/2 tsp Bakon Hickory Smoked Dried Torula Yeast seasoning
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1 slice of vegan gouda cheese
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Place burger patty on an oiled hot flat griddle. Lower heat to medium. Add onions and mushrooms, sprinkle with salt, pepper, and Bakon seasoning. Turn veggies often, so that they sauté gently. You want them to caramelize, but slowly so that they are soft and brown. Remove from the pan.

Flip burger patties once they are brown and caramelized on one side. Add 2 tablespoons of water to the pan, so that the burger remains moist while caramelizing. Season with salt and pepper.

Add cheese slices that have been warmed to room temperature onto burger patty. Turn heat to low and cover, so that cheese can melt. Be patient, vegan cheese takes longer to melt.

MAKE THE AVOCADO MASH

1 ripe avocado
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
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Smash ripe avocado with a fork and mix in the spices.

ASSEMBLE THE BURGER

1 vegan Hawaiian Bun, grilled
slice of ripe tomato
sauteed mushrooms and onions
slice of onion (optional)
leaf of red lettuce
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Spread avocado on both sides of bun. Add tomato to bottom of the bun. Place your burger patty with melted cheese on top. Top with grilled mushrooms and onions. Add a slice of raw onion, if desired. Add lettuce leaf. Place the top bun on. The burger will be big and sloppy. You may want to cut it in half to eat!