Stout-Glazed Burger with Mushrooms and Onions |
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sautéed vegetables
| 1 | tablespoons | vegetable oil | ||
| 1 | large | onion, thinly sliced | ||
| ½ | teaspoon | fine sea salt | ||
| 8 | ounces | cremini mushrooms, thinly sliced |
In a large skillet over medium heat, add vegetable oil. When hot, add onion and fine sea salt and cook, stirring, until softened (5 mins).
Add cremini mushrooms and cook until they release their juices and are cooked off, 4 minutes more.
Set aside.
| 12 | ounces | stout beer | ||
| ½ | cup | brown sugar |
In a medium saucepan, bring stout beer and brown sugar to a boil. Cook until reduced to a syrupy glaze (12 mins). Set aside.
| 1 | tablespoon | vegetable oil | ||
| 1 | packet | Tofurky burger, formed into 4 patties | ||
| 4 | vegan hamburger buns | |||
| 8 | ounces | vegan cheddar |
In a large skillet heat vegetable oil over medium heat. Add Tofurky burger to cook until browned on both sides (4 mins per side).
Place Tofurky burger on vegan hamburger buns. Brush patty with glaze.
Top with sautéed vegetables and vegan cheddar.