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To make the Creole Remoulade Sauce:
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In a small mixing bowl, whisk together all the ingredients and set aside.
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(Save any leftover sauce in an airtight container; it will remain fresh refrigerated for up to 2 weeks.)
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To make the Fried Jalapenos:
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In a large skillet over mediumhigh heat, warm the oil until it begins to bubble.
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Place the whole jalapeno peppers in the skillet and fry for 8 minutes, until they appear slightly wilted.
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Be sure to move the peppers around frequently to ensure that they cook evenly and to prevent sticking.
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Remove the skillet from the heat.
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Remove the jalapeno peppers from the skillet and place them on a plate lined with paper towels.
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Let them cool for 5 to 7 minutes and then slice them.
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Set aside.
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To make the Saute Mix:
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In a large skillet over mediumhigh heat, warm the oil.
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Once the oil is warm, add the onion.
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Cook for 2 minutes.
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Add the mushrooms and garlic and cook for 5 to 7 minutes, until the onion becomes translucent and the mushrooms are soft.
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Toss in the spinach and cook for 2 to 4 minutes, until just wilted.
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To assemble the Burgers:
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Warm a large skillet over medium heat.
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Place the patties in the dry skillet for 6 to 8 minutes, long enough to warm them.
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Remove from the heat.
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Meanwhile, warm the buns in a toaster or oven on a piece of foil.
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Transfer the bun bottoms to a serving platter.
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Place the patties on the bun bottoms and top each with about 1/3 cup (95 g) of the Saute Mix, 4 to 6 jalapeno pepper slices, 2 tablespoons of the Remoulade Sauce, and 2 to 3 tablespoons of the vegan nacho cheese sauce.
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Serve immediately.
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Cooks' Notes: Save yourself from doing dishes by making the jalapeno peppers first, discarding most of the oil, and then sauteing the veggie mix in the same pan.
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These burgers are particularly delicious with an ice-cold craft brewed beer.
