Start by cleaning the mushrooms and cutting them into slices, then spread them over paper towels and put them in the fridge to get the moisture out.

Mix two or three eggs depending on the number of hurgers you are making and start by dipping the mozzarella slices in the flour, then the eggs, and then the bread crumbs until they are totally covered in bread crumbs, and set them aside.

To prepare the coleslaw, just mix the shredded cabbages with the carrots and add lemon juice, salt, sugar, and mayonnaise, and mix them well, then put them in the fridge to cool.

Cut some onions rings and set them aside. Then in a pan, heat some oil and add the onions until slightly tender then add the mushrooms. Follow with soy sauce and mix well then add the rosemary and the sugar. Keep on low heat while stirring and mixing so that the sauce caramelizes and the mixture becomes thicker. You should by now smell the aroma of the soy with the sweetness of the sugar mixed with the rosemary strong smell. Once the mixtures blackens, turn the heat off.

Now in another pan, heat some vegetable oil and then add the breaded mozzarella slices and cook on low heat until the cheese melts inside and the outer color becomes golden.

To make sweet potato fries, peel the potatoes and slice them. Heat the oil very well and then deep fry the potatoes until their color darkens. They will be tender from the inside and crispy from the outside.

Serve by putting some mayonnaise and ketchup on the bread bun then the cheese on top, and top it with the caramelized onions and mushrooms. The coleslaw and the fries are served on the side.