These are probably some of the messiest burgers I have ever made, like good messy, gloriously messy! I used Beast Burgers from the company Beyond Meat, which are huge, then I smothered them with mushrooms and onions, browned in a miso glaze for the ultimate in umami flavor. I made a few slight alterations from the burgers pictured to make it less messy; like omitting the avocado on top, which I now deem unnecessary, and melting the cheese right on top of the burger instead of on top of the mushrooms will help everything stay together. Another trick to keep your buns from falling apart: be sure to put lettuce or some kind of greens on the bottom bun so all the juices don’t soak through and disintegrate the bread. Enjoy! And be sure to grab lots of napkins!

Recipe makes 2 burgers.

Ingredients:

1/2 Tablespoon oil (vegetable or canola is fine)

1/2 Tablespoon toasted sesame oil

3 slices yellow onion (about 1/4″ thick)

18 mushrooms, thickly sliced (about 1/4″ thick

1/2 Tablespoon soy sauce

1/2 Tablespoon mirin

pinch ground white pepper

1 Tablespoon miso paste

2 vegan cheese slices (my favorite are Original Chao Slices from Field Roast)

2 vegan burger patties (I used Beast Burgers here from Beyond Meat)

2 vegan burger buns (the ones pictured are pretzel buns from Pretzilla)

1 large leaf swiss chard, kale, or collard green, ripped in large pieces

For the Miso Mayo:

3 Tablespoons vegan mayo (any brand is fine but I like Just Mayo from Hampton Creek Foods)

2 teaspoons miso paste

Directions: