Vegetarian Burgers

Place 4 minced garlic cloves, ½ cup sliced onion, 2 mushroom caps, and 2 tbsp of butter in a Suvie pan. Season the veggies with ¼ tsp of salt and a pinch of black pepper. Place the pan in the top zone of your Suvie and roast at 400°F for 10-15 minutes, or until the mushrooms are tender.

After the cook, remove the pan from your Suvie, and remove half of the onions, setting them aside to be used for topping the burgers. Chop the remaining onions and mushrooms, and place in a medium bowl (along with any pan juices and garlic). Add 8 oz of alternative ground meat, ¼ tsp salt, and ¼ tsp black pepper to the bowl with the veggies, and stir to combine.

Line a Suvie pan with a roasting rack. Portion the burger mix into 2 even patties and place on the racks. Insert the pan into the top zone of your Suvie. Input settings, and cook now or schedule. Cook at 400°F for 20 minutes.

While the burgers cook, place ¼ cup of mayonnaise, ½ tsp smoked paprika, and 1 tbsp lemon juice in a small bowl. Whisk to combine the aioli and keep refrigerated until ready to assemble the burgers.

After the cook, remove the pan from your Suvie, and top burgers with cheese slices (2 slices per burger). Return the pan to the top zone of your Suvie and broil for 5 minutes, or until the cheese has melted. Remove the pan from your Suvie.

Spread aioli over split and toasted burger buns. Divide burgers, arugula, tomato slices, and reserved roasted onions between the buns, then divide the burgers between 2 plates.