Beyond Mushroom Bacon Cheeseburger |
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mushroom bacon
| 1 | cup | maple syrup | ||
| 3 | tablespoons | liquid smoke | ||
| 3 | tablespoons | smoked paprika | ||
| 2 | tablespoons | teriyaki sauce | ||
| 2 | portobello mushrooms, thinly sliced | |||
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Make a marinade by combining everything but portobello mushrooms. Brush portobello mushrooms with marinade and grill evenly on the griddle pan, reserve.
caramelized onion
| 1 | sweet onion, thinly sliced | |||
avocado oil | ||||
salt & pepper | ||||
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Heat up a pan, add avocado oil and sweet onion, season with salt & pepper. Cook until the sweet onion are nice and brown, reserve
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burger
| 1 | package | |||
| 1 | cup | green leaf lettuce, chiffonade | ||
| 1 | beefsteak tomato, sliced | |||
| 2 | slices | vegan cheddar cheese | ||
| 2 | slices | muenster cheese | ||
| 2 | brioche buns | |||
| 2 | tablespoons | Earth Balance butter, melted | ||
avocado oil |
Heat up a griddle pan, brush the brioche buns with Earth Balance butter and place down into the griddle pan and toast the b un until golden brown. Remove the bun and keep warm.
Wipe the pan clean and add avocado oil to the pan, place the seasoned patty in the pan and cook 3 mins per side.
When the patty is almost finished, add the vegan cheddar cheese and muenster cheese to the top and melt.
Place green leaf lettuce and beefsteak tomato on the bottom bun. Place burger on top, spoon over the caramelized onion, and 3 pieces of mushroom bacon. Serve