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1
Saute shopped mushrooms in oil until all the water has evaporated and it's browning
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2
Add shallots, salt and butter, cook till tender
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3
Remove from heat and stir in shredded garlic, allow to cool
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4
Mix mushroom mixture shredded carrot, parsley, bread crumbs and eggs together until it holds firm
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5
Form into patty shapes about 1/2 inch thick or your desired thickness, these patties do not shrink when cooked like traditional meat patties
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6
Fry on both sides in the oil until both sides are golden brown and crispy
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7
Cut a thick onion slice from a large onion, rub in 1/2 teaspoon of oil and place on a hot grill. Grill both sides until charred and soft
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8
Peel the avocado and mash with a fork
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9
to the avocado, add 1 pinch of salt, 1 pinch of black pepper and the minced garlic mix well and set aside
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10
Heat the oil in a frying pan and fry your egg to your liking add the remaining pinches of salt and black pepper
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11
Toast the burger buns in a warm buttered pan for a few seconds until golden
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12
Spread the avocado garlic spread on both sides of the toasted bun; next place the veggie patty followed by the fried egg, grilled onions and then top with the bun
