INGREDIENTS:

For patties:

1 lb veggie mince (already packaged),
1/4 cup hickory smoke BBQ sauce,
2 tsp garlic sauce,
8 slices smoked cheese,
1/2 cup seasoned bread crumbs,
1/2 cup whole wheat flour,
2 eggs.

For toppings:

1 large white onion (slice into 4 thick slices. Brush with 1 tbsp of Italian dressing on each side. Grill for 5 minutes per side. Set aside),
1 large tomato,
1 cup shredded cabbage (combined with 2 tablespoons mayonnaise).

DIRECTIONS:

Combine veggie mince, BBQ sauce, garlic sauce, bread crumbs, wholewheat flour and eggs.  Form into patties using BurgerMate.  Shred cheese slices and distribute equally over half of the veggie patties.  Place another patty over the patties and cheese, sealing the edges to ensure that the cheese doesn't seep out.  Sprinkle liberally on each side with salt and pepper.  Grill for 7 minutes per side.  Top with remaining smoked cheese slices and allow to soften.  To assemble the burgers place 1-2 teaspoonfuls of coleslaw onto bun base.  Top with burger patty, a slice of tomato and grilled onion (separate the rings).  Top with bun and serve.