1 gluten-free hamburger bun
2 slices yellow tomato
1 scallion (white part, chopped)
2 tablespoons of shredded vegan mozzarella
Small handful of baby kale
2 teaspoons of DaRosario Organic White Truffle Vegannaise
Brush the veggie burger with with organic extra virgin olive oil on both side and place in the pan. Cook until grill marks appear, flip and repeat, then top with cheese and turn off flame. When the cheese melts, remove from pan.
Add 1 teaspoon of DaRosario Organic White Truffle Vegannaise to inside of each bun.
Add the kale and tomatoes to the bottom bun, place the burger on top, then add the 3 slices of avocado a pinch of salt and close the sandwich.
Enjoy with a pale ale!