Put the Green Cuisine Meat Free Burgers in the oven to cook straight from frozen for about 15-20 mins.
Throw all the ingredients for the basting sauce into a bowl and mix well. Throw the mushrooms in for a little batch.
Now it’s time to get grilling. Have your outdoor cooker set up for indirect heat. Charcoal on one side, no charcoal on the other. You are creating a couple of heat zones. Or just cook these in a big frying pan on the stove top.
Toast your buns by placing them over direct heat for 8-15 seconds. It depends on the heat you are rocking on your cooker. Make sure they look lightly toasted. Baste the buns with butter or vegan substitute for extra flavour.
You’ll need a medium to hot heat to finish cooking the burgers so take them out of the oven and place them over direct heat. Flip occasionally for 10-12 minutes.
Place mushrooms on at the same time and cook for a couple of minutes per side. Baste throughout. Flip occasionally until they soften and are nicely cooked. You’ll want to build a nice crust with the burgers making sure there is a nice sear.
Once your main components are grilled then it’s time to build your veggie army of deliciousness.
Place the bottom bun down first, then a bed of rocket, the burger, then the mushroom (sliced is nice if you don’t want too much boomtown) and the sliced tomato. Slather some horseradish cream sauce onto the top bun and place on top of your beautiful edible creation. Time for a party in your mouth. Dang, I’m hungry again and I just made two of these!