Veganized Triple D #1

There was an episode of Diners, Drive-ins, & Dives which featured the "Wisconsin Burger" from Gott's Roadside restaurant, located in St. Helena (Napa Valley), CA. The burger is served on thick slices of buttered and toasted bread topped with grilled mushroom, onion, and lots of cheddar. Having only seen the episode once, I do not recall if it had bacon, or if the onions were caramelized or simply grilled. Nonetheless, when I saw it, I latched on to the idea of veganizing it. 

So, this post is another one of my rough guides with suggestion links to making your own "Wisconsin Burger" so that all your omnivorous friends can stare at the unholy mess of veganized Americana you're eating. That'll teach them to the contrary about always saying your food doesn't "stay" with them or "stick to their ribs." I'll show you true Gluttony, damnit!!

Components

• A burger patty recipe, preferably involving bread crumbs and vital wheat gluten (I used Vegan on the Cheap's "Better Bean Burger" p. 178)
• BBQ sauce (your favorite recipe or bottle brand)
• Grilled or caramelized onions
• Grilled or sauteed mushrooms
• Either purchase nondairy cheddar (e.g. Daiya) or a mock cheddar sauce made at home
• Thick sliced bread, buttered heavily (this recipe is good for sandwich bread)
• Vegan bacon (optional, especially if a batch isn't already in the freezer)
• Consider between the "Believable Vegan Bacon" or  the "No Meat Athlete" versions

^Clearly, making this many things (possibly from scratch as I have done) means that this burger is time-consuming and perhaps best left as a special project for when you have ample time or can prepare components such as the BBQ sauce, bread loaf, or etc the day before. But, despite all this work, you'll love this sandwich once you pick it up and BBQ sauce oozes out over your fingers.

Dictations for assemblage

1. Start your BBQ sauce and caramelized onions well in advance 
2. While those are finishing up from the low and slow, compose the bean burger mixture of your choice. Once the patties and mushroom slices (and perhaps bacon) are frying in an oiled skillet, butter the thick bread slices; as soon as the patties are done and removed from the skillet, start pan frying the soon to be toast.
3. When the bread is in the pan, slip a spatula under the patty and start piling onions, nondairy cheddar, shrooms, and veggie bacon on top. (The heat from these items will start melting the Daiya if you put it in the middle of the pile.)
4. Once the bread has a light crusting on both sides, take it to your plate or cutting board, smear both slices with BBQ sauce, and then carefully slip the piled-high patty on top of the bottom slice.
5. Sink your teeth into sauce-oozing, savory heaven.

This burger may not be a pretty boy, but I love him anyways. 

Then again, in some ways I'm sort of sad that it looks so much like American food ostensibly devoid of colorful vegetables. So, feel free to add a slice of sweet tomato in there...

And, while you're delving into your indulgent side, make these brownies, whose secret to a dense, moist cake is blueberry preserves. (Although, I'd prefer to replace the half cup whole choco chips w/ walnuts or salted pepitas.)