Gluten-Free Vegan Serves 2

Burgers

• 1Tbsp Miso
• 2 Large Portobello Mushrooms
• 1 Tbsp Sesame Oil
• Pinch of Sea Salt and Pepper
• 1 Tbsp Sriracha

Toppings

• 2 Turkish Cucumbers Thinly Sliced
• 1 Diced Scallion
• 2 tsp Rice Vinegar
• 1/4 tsp Sea Salt
• 1/2 tsp Sesame Seeds
• 1 Hot Pepper Thinly Sliced
• 1/4 tsp Coconut Sugar
• 1 Avocado Sliced
• 3 Tbsp Shredded Carrots
• 4 Butter Lettuce Leafs
• 2 tsp Pickled Ginger

Directions: 

Preheat the grill. In a small bowl combine the ingredients for the burgers. Make sure to coat the mushrooms on both sides. Grill mushrooms topside down first for 4-5 minutes before flipping and grilling an additional 2-3 minutes. For a quick spicy pickle combine all ingredients listed under toppings except lettuce, carrots, ginger, and avocado. Let pickle sit for 1-2 hours before placing onto burger (the longer it sits the better it tastes I do mine the night before). When ready to eat assemble with lettuce, ginger, carrots, mushroom, pickles, avocado, and lettuce.