Warm a medium sized pan on low-medium heat and add 2 tbsp of extra virgin olive
oil, then add the minced garlic.
Let that sautéed until fragrant and then add in the onion and mushrooms.
Stir everything until fully coated and drizzle the balsamic vinaigrette into the pan.
Mix everything again and slowly let that sautéed on low-medium heat for 10-15 minutes, stirring occasionally, until onions and mushrooms have slightly caramelized.
Add a little oil if mushroom and onions start to stick. Once ready, set aside.
While the mushrooms are sauteing, add your sriracha mayo ingredients to a bowl. Use what you need for the burgers and seal and store in the fridge for up to 2 weeks.
Cook your VG Gourmet Lentil & Walnut Burgers according to the instructions on the back of the box. Stack your burgers with all of your sauteed and fresh toppings, and enjoy!