Chop mushrooms up on a cutting board or in a food processor.  

Using a frying pan, warm 2 tbsp of Olive Oil, over medium heat, and then add in the chopped mixture of mushrooms.

Sprinkle Salt and Pepper to taste.

Sauté for 5 - 7 minutes, until golden brown. 

Remove Mushrooms from heat, set aside. (5-7 minutes to cool). 

Reserve 2 Tbsp of Mushroom mixture for use later in the recipe.

then Transfer the remaining mushroom mixture to a large mixing bowl. 

Preheat air fryer to 350° F. While air fryer is preheating, create sliders.  

Add ground beef, salt, pepper, garlic, and breadcrumbs to the mushrooms in a large mixing bowl.

Mix really well and form 6-8 small sliders.

Add Applewood Rub to the top of each slider.

Air Fry sliders at a time for 8 minutes- 12 minutes* (depending on your preference of rare to well-cooked) on 350°.

Remove Sliders from air fryer and repeat to cook a total of 6-8 depending on how big you make your sliders.

While you are air frying the sliders, began salad preparation. You can get this done while the meat is cooking because it is just chopping and slicing. 

Layer a large serving platter with baby mixed greens, next scatter arugula. 

Add Dino Kale /Red Cabbage mix.

Next, around the interior of the bowl, surround lettuce bed with the ½ slices of tomato all the way around.

Add Sliders. 

Place the sliders down the middle of the salad, layering them upon one another until you go end to end on the bowl. 

Now, start adding the veggies.  

Peaches, avocado, tomato, red onion, corn, cucumber, then shaved cheese. 

Last, drizzle the burgers with the Chipotle Dressing and the lettuce mixture with the Balsamic Drizzle.

Serve family-style, with large serving ware and bowls. ENJOY!