2 tbsp (30 mL) vegetable oil
1/2 lb (250 g) mixed mushrooms, sliced
2 cloves garlic, minced
Pinch red chili flakes
2 tbsp (30 mL) balsamic vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) soy sauce
1/4 tsp (1 mL) each salt and pepper
2 green onions, finely sliced
1 pkg (300 g) Yves Veggie Cuisine® The Good Veggie Burger (4 burgers)
1/4 cup (60 mL) vegan mayonnaise
4 burger buns, toasted
1 cup (250 mL) arugula
Heat oil in large skillet set over medium-high heat; cook mushrooms, garlic and chili flakes for about 8 minutes or until golden brown and tender. Stir in balsamic vinegar, honey, soy sauce, salt and pepper. Cook for about 1 minute or until liquid is thickened and mushrooms are glazed; stir in green onions.
Meanwhile, grill burgers according to package directions. Spread mayonnaise over buns. Assemble burgers in buns with arugula and mushrooms.