Peel and steam your potatoes to prep for making the potato waffle bun and/or potato "cheese." I add about 6 russets and 5 gold potatoes over the Instant Pot trivet with 1 cup of water and pressure cook for 14 minutes, quick releasing right away. Any that are done, I take out. The others I leave in and pressure cook for another 2-3 minutes depending on what they need. You can also steam potatoes on the stovetop too.

Sauté the mushrooms and onions. First sauté the onion and minced garlic in 1 TBSP water over medium heat, stirring until the onion is mostly translucent. Then add in the sliced mushrooms with desired sea salt, onion powder, garlic powder, and a pinch of thyme if preferred. Now constantly stir until the mushrooms release their juices. After this leave the mushrooms to sauté for around 10 minutes stirring minimally until all the liquid has evaporated. Season with salt & pepper if desired before adding to your bun.

Make the potato "cheese" - Add the following ingredients to a high speed blender: 2 1/2 cups gold potatoes - peeled, diced, & steamed, 1-2 garlic cloves, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1/2 lemon squeeze. Blend all ingredients for 30 seconds. Add in a bit more lemon juice to get it to blend if needed. Taste it, and adjust any seasonings you wish, and then blend again for 1 minute more. It's the lengthy blending time that makes it a more cheese-like consistency for the burger. This is @girlgonewildblues recipe. You can easily divide this recipe in half for two people or add to any remaining steamed potatoes for a leftover meal.

Build your burger - Add a scoop of the sautéed mushrooms and onions to your bottom bun or one heart section of the waffle. Spoon on the cheese and spread it around carefully. Add a large sliced tomato, then a slice of red onion, and then some lettuce. Add optional ketchup or anything else you wish. Top it off with another waffle or bun. ENJOY!