Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Roughly chop the cheese curds. Quarter and deseed the lemon(s). Cut off and discard the root end(s) of the lettuce; roughly chop the leaves. Thinly slice the cucumbers into rounds. Halve the buns. In a bowl, combine the soy glaze, sugar, ketchup, vinegar, and 2 tablespoons of water (or 4 tablespoons for 4 servings). Stir until the sugar has dissolved.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the mushrooms are coated. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties and evenly top with the chopped cheese curds. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.

Meanwhile, in a large bowl, combine the juice of 2 lemon wedges (or 4 wedges for 4 servings) and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper. Just before serving, add the chopped lettuce, sliced cucumbers, and parmesan. Toss to coat. Taste, then season with salt and pepper if desired.

Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, glazed mushrooms, and crispy onions. Serve the burgers with the salad on the side. Garnish the salad with the pistachios and peppers. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!