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Vegan Bacon Cheese Burger {King Oyster Mushroom Bacon}

If I had a dollar every time someone says "before I went vegan my favorite meal was a bacon cheeseburger" I'd be... well, about 20 dollars richer. But it just goes to show the unshakable throne that bacon cheeseburger holds in the food porn world.

But you know what, the other day when I made this vegan mushroom bacon cheeseburger and my bf took a bite then freaked out! He thought I gave him real meat lol. Yes, it is THAT GOOD. I made the burgers using my fail-safe beetroot kidney bean burger recipe, the crispy bacon out of king oyster, aka king trumpet mushrooms, and finally topped everything with a thick, creamy, silky homemade vegan cheese sauce.

Taking a big bite and feeling the "meaty" crunch from the mushroom bacon and the "cheesy" drizzle between my teeth... it completed the burger experience and my soul. If you try this recipe please let me know what you think! You can also find me on Instagram @veganbunnychef.


INGREDIENTS:

King Oyster Mushroom Bacon -

6 ounces King Trumpet mushrooms
3 tablespoon canola or vegetable oil
2 tablespoon soy sauce
1 tablespoon coconut amino
1 teaspoon maple syrup
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and freshly ground black pepper

Cheddar Sauce -
1 cup whole milk
2 tablespoons vegan butter
2 tablespoons chickpea flour
1 cup vegan cheddar cheese
1 tbsp yellow mustard
3/4 teaspoon ground cayenne 
Sea salt and freshly ground black pepper

TO MAKE:

- Make 1serving of Beetroot Burger;
- Wash and cut lengthwise into 1/8th- to 1/6th-inch slices;
- Toss the mushroom slices with the oil and bake in the oven at 350°F for 20 minutes, flip, and bake for another 20 minutes till golden crispy, watch closely do not burn them;
- Remove from the oven and toss the oven-fried slices with the rest of the sauce ingredients, let them soak and coat evenly;
- Return to the oven for another 15 minutes, and again, watch closely, every oven heats differently, remove from oven when they're crispy;
- Then prepare the sauce, in a saucepan melt the butter then stir in flour to form a thick paste, warm milk in another pan;
- Slowly pour the milk, mustard, cayenne into the flour mixture pan, stir till smooth and bring to a gentle boil;
- Stir in the cheese and heat till melted and creamy, season with salt and pepper;
- Assemble the burgers with the beetroot patties, lettuce, onions, mushroom bacon and cheese sauce, enjoy!

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