Thinly slice the onion and place in a bowl of cold water. In a large bowl add the cup of flour with the salt, pepper, and paprika. Stir flour mixture then add the sliced onions, tossing them in the bowl to evenly coat them in flour.

Heat oil in a 10 inch skillet on medium heat. Once oil is heated add enough onions to create a single layer in the oil. You will want to fry in batches to prevent the onions from clumping together. Once the onions are a light brown color, remove them from the oil with tongs and place them on a paper towel-lined plate or paper lunch sack.

Mix the steak seasoning, garlic powder and a few pinches of salt and pepper into the Impossible™ burger beef until well combined. Heat a light coat of oil in a skillet. Form three burgers from the seasoned Impossible™ beef and add them to the heated skillet. Flip after the bottoms of the burgers turn brown (about 3-5 minutes).

Once the burgers are flipped, add a slice of vegan cheddar cheese to the tops of the burgers.

Toast the inside of the buns under the broiler until toasted (Be sure to keep an eye on them, they can burn quickly). Thinly slice the romaine lettuce. Grab the pickles and whatever sauces you prefer (ketchup, bbq, A1, vegan ranch etc).

Spread your sauce(s) on the bottom bun. Place the lettuce and pickles on top of the sauce. Next stack the burger, fried onions and top bun.