Forget those frozen hockey pucks. A truly fresh, from-scratch veggie burger is a hippie mess in the best possible way. This one comes with an umami-bomb mayo and oh yes, sprouts.
Allergen Note: Contains tree nuts, wheat, soy.
Shape the veggie burger mix into 4 patties about ¾-inch thick. Set the patties on a plate near the stove.
In a large cast-iron skillet or frying pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the patties and cook until browned on the first side, about 4 minutes. Flip and continue to cook until golden on both sides, about 4 minutes longer. Transfer the patties to a plate and keep warm.
Wipe out the pan and return it to the heat. Add the buns, cut-side down, and toast until warm, 1 minute. Thinly slice the tomato(es) into big rounds. Peel, pit, and slice the avocado.
To build the burgers, place the buns on plates, spread with the miso mayo, and stack with the veggie patties. Top with the tomato, avocado, and sprouts and serve warm.