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Preheat oven to 425°F.
For the sauce, whisk all the sauce ingredients, besides salt and pepper, together in a small bowl until thoroughly combined. Taste and adjust seasonings, if necessary. Set aside.
Grease a cupcake pan with 1 tablespoon of the oil and place 5 tater tots in each cup. Bake for 10 minutes.
While the tater tots are in the oven, prepare your burger filling.
Heat the remaining tablespoons of oil in a sauté pan over medium-high heat.
Once the oil is hot, add your vegan beef crumbles and season with smoked paprika and garlic powder.
Cook, mixing occasionally, until heated through, 4 to 5 minutes.
Reduce the heat to low, add the vegan cheese shreds, and continue to stir until the heat melts most of the cheese, another 4 to 5 minutes. Taste and adjust seasonings, adding salt and pepper if necessary. Set aside.
After 10 minutes in the oven, remove the cupcake pan, but leave the oven on. Using a pestle, tamper or the bottom of a small cup, press the tater tots down in the center, forming a tater tot 'cup'.
Fill each tater tot cup with 1 heaping tablespoon of burger and cheese filling. Bake for an additional 20 minutes.
Remove the cupcake pan from the oven and let cool for 5 minutes. Carefully remove each 'burger cup' and garnish with burger sauce, lettuce, tomatoes, pickles, and onions. ENJOY!