4 Dr. Praeger’s Meatless All American Burgers, cooked according to package directions
2 tablespoons olive oil, divided
1 small onion, thinly sliced
1 10-oz. package mushrooms, stemmed and sliced
¾ teaspoon salt, divided
½ teaspoon fresh-ground pepper, divided
4 ¼-inch slices reduced-fat cheddar cheese
¼ cup reduced-fat mayonnaise
4 teaspoons ketchup
2 teaspoons sweet pickle, chopped
4 leaves romaine or iceberg lettuce
1 beefsteak tomato, sliced
4 whole-grain hamburger buns
1. Preheat oven to 250°F.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and cook until soft and lightly browned, about 10 minutes. Remove from skillet and reserve. Add remaining oil and cook mushrooms until soft and they have released their water, about 5 minutes. Add onions back into pan, season with ½ teaspoon salt and ¼ teaspoon pepper and reserve.
3. Place cooked Dr. Praeger’s Meatless All American Burgers on a cookie sheet and place one slice cheddar on top of each burger. Place in warm oven and heat until cheddar is just melted, 3 to 4 minutes.
4. While reheating burgers, combine mayonnaise, ketchup, pickle and remaining salt and pepper and spread one tablespoon on bottom half of each roll.
5. Top each roll half with a piece of lettuce, a tomato slice, a cheddar-topped burger, and 1/4 cup of the mushroom-onion mixture.
6. Cover with other bun half and serve immediately.