The dirty little trick that I recommend to everyone is to spread mayo (vegan mayo) on the bread, and then drop it on a hot pan for a few minutes.
Or if you're using a hamburger roll, do it on the underside of the roll.
In my experience you want it to be a really thin layer of mayo, or otherwise it sort of starts "swimming" in it and doesn't do what you want it to do.
I like to slide the bread around in the pan too while it's toasting up, rather than leave it in one place. (Not sure why, I feel like it fries incorrectly and can get stuck or something if you don't keep moving it. Maybe a pro chef would say I'm imagining it, I don't know.)
Anywhooo...
I used BUBBA burger patties.
They're ok. My favorite is the beyond burger.
The BUBBA burger is really natural; it's basically beans, oats, and veggies. So I totally recommend it. My only criticism is maybe that it has too much salt and onion and garlic flavor going on -- I feel like I can add my own flavor to it and don't need so much defaulted into it.
But anyways, it was great. I melted Daiya mozzarella on top, with a couple pickle slices resting on the cheez, I guess cooking down very slightly and melting into it.
Then I got frisky and flipped the patties one more time, cheez and pickle side facing the pan, to fully melt the cheez and kind of slightly crust it on to the burger. It was a really good move and everything was delicious.
I topped the bread with mayo, lettuce, french dressing, relish, and mustard. I put ketchup on my plate and dunked it in here and there as I desired.
Onion would have been good but we don't have any, or at least I didn't feel like trying to find one.
Meat eaters are really missing out if you don't try veggie burgers. They're great, and you can play around with different styles and flavors. And the best part is you can eat so much and still feel light and good.
His is a heartier and more health conscious way to do it.
Mine is sort of healthy too (obv wayyy, way healthier than a cow meat burger), but I have some devilish tricks and tactics that I can't let go of. And potato chips.