Preheat oven to 350°, spread a thin layer of garlic butter to the underside of the burger buns. Place onto a foil lined tray, buttered side up, and toast until golden brown, if necessary flip the buns to toast the tops evenly.
Pick kale leaves from the stalk, and place into a bowl. Dress the leaves with 1/3 of the coconut oil thoroughly, and season with a little salt and pepper and set aside in a fridge.
Slice mushrooms thinly and set aside in a bowl. In a pan, use the remaining garlic butter and allow it to heat up. Once hot, cook the mushrooms, seasoning them well until they’ve caramelized, once all the liquid has been cooked away, pour in your heavy cream and cook until creamy, season to taste. Set aside once it’s cooked.
In a non-stick skillet, pour out your coconut oil and allow to heat through. Once the pan is hot cook your burgers for 4 minutes on the first side with the flame on high.
Flip the burger patties; cooking the other side for three minutes. Once cooked, place a slice of cheese on top of each patty, pour in the white wine and cover the pot quickly to create steam and melt the cheese, cook for two minutes.
Glaze bottom buns with barbeque sauce.
Place two burger patties next
Add cooked mushrooms
Top with a small bunch of kale
Spread spicy mayonnaise on the top bun and finish the burger
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