This burger is hearty, loaded with plant-based protein, and one of the best veggie burgers you may ever try.
Preheat the oven to 400º F.
Form the Vegano Cannellini Bean Burger mix into two one inch thick patties.
Slice potatoes into thin wedges and coat in oil.
When the oven is preheated, put the sliced potatoes on a baking sheet and bake 15 minutes per side.
After the potatoes cook for 10 minutes, place the Vegano Cannellini Bean Burger patties on a baking sheet or oven proof pan and bake for 8 minutes per side.
While potatoes and Vegano Cannellini Bean Burger patties cook, slice avocado, tomatoes and mushrooms.
On high heat, fry mushrooms in oil for 5 minutes. Season with salt and pepper.
On a small baking tray, separate vegan burger buns in half and cook in the oven for the last 3 minutes of cooking time.
To serve, divide the Vegano Pesto Mayonnaise between the bottom half of the two vegan burger buns. Top with Vegano Cannellini Bean Burgers, sliced avocado, tomato, mushrooms, arugula and top half of the bun. Season fries to your liking and serve with your choice of dipping sauce.