Teriyaki Mushroom Garden Burger

2 Veggie Burger Patties

1 Red Onion, sliced into rings

5 White Button Mushrooms, sliced

1 Clove of Garlic, sliced

3 Tbsp. of Olive Oil

3 Tbsp. of Regular or Pineapple Teriyaki Sauce

2 Whole Wheat Hamburger Buns (for spread, use mayonnaise or hummus)

2 Slices of Deli Style Swiss Cheese

Optional: 1 avocado, sliced

In microwave, defrost the veggie patties without heating.

On medium heat, add 3 tbsp. of olive oil to large skillet.  Add garlic and sauté until lightly browned. Add mushrooms and onion and sauté until mushrooms are brown, and onions are caramelized. Add 3 tbsp. of teriyaki sauce to onion/mushroom mix and toss well (I use cooking tongs). Heat for another 2 minutes, tossing well. Push onion/mushroom mix aside to make room for veggie patties.

Add veggie patties to skillet and heat thoroughly, turning twice, or until both sides are slightly browned. Add 1 slice of Swiss cheese and continue heating until cheese melts.

Add sautéed onion/mushroom mix to both sides of bread halves. Add veggie patty to bottom bun. Add (optional) avocado slices on top of patty. Carefully place top of bun onto veggie patty.

To prevent burger from falling apart, use a large, sharp knife to ensure a clean cut through this loaded burger!

Enjoy!