By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
These delicious sandwiches are the perfect solution for quick weeknight meals.  Store-bought veggie burgers come in so many brands and flavors, you can easily find a lot of variations and never feel as if you've eaten the same burger twice.

I recommend using all organic non GMO ingredients.

Preparation Time: 20 minutes

Ingredients:

2- Tablespoons Olive Oil
1/2- Medium Red Onion, Thinly Sliced
4- Vegetarian burgers
8- Slices of Sourdough Bread, toasted
2-4- Tablespoons Dijon Mustard
3- Ounces Soy Monterey Jack Cheese or Monterey Jack Cheese sliced
3- Large Plum Tomatoes sliced
1- Avacado, thinly sliced

Cooking Time 13 minutes

Directions:

Heat the oil in a large skillet over medium high heat. When the oil is shimmering add the onion and saute until tender, about 5 minutes. Remove the onion from the pan, reduce the heat to medium low, and add the burgers. Cook, turning once, for 8 minutes, or until golden brown.  Spread the toast with the mustard.  Top four of the toast slices with burgers, then cheese, tomato, avacado, and sauteed onion.  Top with remaining slices of toast, cut in half and serve warm.

Makes 4 Sandwiches

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.