Mushroom Cheeseburger

I absolutely adore sandwiches in all forms. Slapping the main attraction between carbs is always a winner, especially when it involves a burger and cheese. A good burger was one of the few things that I desperately missed when I went vegan. I would think about juicy burgers every single week. Then a giant game changer by the name of Beyond came along and totally satisfied my cravings. Now we have so many companies coming out with mock burgers!

I am a bit of a “meat and cheese” kinda person, or patty and cheese I should say. I don’t want a salad on my burger. I like to keep it simple. If you want a bunch of toppings, do your thing. For me, mustard and pickles are a must, but I actually ditched both for this burger. And this burger was perfect. I mean, I’m the slowest eater I know and I rarely finish what’s on my plate at one meal. But this masterpiece was a whole different story. I did not put it down once after I bit into it. It was messy and irresistible. And I am probably the neatest eater I know too. I cannot stand sauce on my plate, hands, etc. But with this guy, I couldn’t even be bothered to get a napkin! Pure perfection.

You’ll want to use a very sturdy bun because this is saucy. For the patty, I’ve used Beyond and Incogmeato, and both were great.

RECIPE

1/4 cup mayonnaise of choice

1 teaspoon of Better Than Bouillon

1-2 drops of Worcestershire sauce

2 button mushrooms, sliced

Burger patty

Smoked salt

Black pepper

Jalapeno slices

1/3 cup of your favorite cheese (smoked provolone or Swiss are great)

Bun

METHOD

In a small bowl, combine the mayo, veggie base, and Worcestershire sauce. Mix well and set aside.

Heat a seasoned cast iron pan over medium heat. Once hot, add the sliced mushrooms and stir occasionally until they’re golden on the edges. I didn’t have to add oil to my pan because it’s really well seasoned. You might have to add a small amount.

Once the mushrooms are cooked, remove them from the pan, and now place the bun on there cut side down. You just want the bun to toast, but not burn. This should take 2-3 minutes.

Once the bun is toasted, remove from the pan. Place your burger in the pan and season with smoked salt. Cook according to the package directions and don’t forget to season the other side when you flip it. You can add the cheese to the burger when you flip it and cover the pan so it melts well.

While the burger is cooking, add a thin coat of the sauce to the bun. Mix the remaining sauce with the mushrooms and jalapenos.

When the burger is cooked, place it on the bun, top with the mushrooms, add some black pepper, and top with the other half of the bun.

Grab some napkins and enjoy immediately!

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