THE BURGER SALAD RECIPE

1. In a large bowl, add the TVP and broth. Hydrate for 10 minutes. While the TVP is working its magic, add the spices (garlic powder, onion powder, paprika, nutritional yeast), mayo, miso, soy sauce, apple sauce and flour in another smaller bowl and mix together.
2. Once the TVP has absorbed most of the broth, add the mayo mixture into the larger bowl with TVP. Mix to combine. Add the bread crumbs 1/4 cup at a time, until it can shape easily into a ball. Scoop into small bite size balls.
3. In a small bowl, add everything for the burger sauce (vegan mayo, mustard, sriracha, sweet relish, Mirin or sweetened rice wine vinegar) and mix to combine.
4. Heat a cast iron on medium heat with 2 tbsp of oil. Gently place the balls on the cast iron pan and cook until golden, about 5 minutes. Flip and cook for another 2 minutes. Place your fav cheese on top and add a slash of water and cover with a lid to create steam. This will melt the cheese very well! Remove and build your salad. Top with the dressing and dig in!