Remove the vegan burger patties from their packaging.

With wet hands, slice each patty in half, roll into a ball and flatten using a spatula or plate onto a square of baking parchment.

You should now have a total of 8 thin patties.

In a small bowl, mix the white miso paste with a tablespoon of boiling water to create a smooth paste.

Preheat a large skillet or frying pan over medium heat. Add a tablespoon of vegetable oil or vegan butter to the skillet.

Once the skillet is very hot, add the patties (you may have to cook them in two batches).

Using a spatula, press down each patty to flatten it further, creating a "smash" effect. This helps create a crispy exterior.

Cook the patties for about 3-4 minutes on each side until they are nicely browned and crispy.

During the last minute of cooking, brush a thin layer of the miso paste on the top of each patty and then add a slice of vegan cheese.

Add a tablespoon of water to the skillet to create steam then immediately cover with a lid to help melt the cheese.

Spread a generous amount of vegan burger sauce on the bottom half of each bun. Add shredded lettuce, a slice of tomato, a few slices of red onion, and a pickle slice.

Stack two patties on top of each other then place on top of the sauced bun.

Finish with a dollop of vegan burger sauce on the top half of the bun and place it on top of the assembled burger.

Serve the burgers immediately with your favourite sides like fries, salad or tofu nuggets.