Ingredients
Dry
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Other
- 4 slices Vegan cheddar cheese slices
- 2 buns Vegan hamburger buns
- 1 cup Iceberg lettuce (shredded)
- 4 slices Tomato
- 4 slices Red onion (thinly sliced)
- 8 slices Dill pickles
Wet
- 16 oz Vegan ground beef alternative (e.g., Impossible or Beyond)
- 1 Tbsp Vegan Worcestershire sauce
- 4 Tbsp Vegan mayonnaise
- 2 Tbsp Ketchup
- 1 Tbsp Yellow mustard
- 1 Tbsp Pickle relish
- 1 Tbsp Olive oil
Method
- 1. In a small bowl, whisk together the vegan mayonnaise, ketchup, yellow mustard, and pickle relish to make the burger sauce. Set aside in the refrigerator.
- 2. In a medium mixing bowl, combine the vegan ground beef, vegan Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix gently with your hands until just combined.
- 3. Divide the mixture into 4 equal portions and shape them into thin patties, making them slightly wider than your burger buns as they will shrink slightly while cooking.
- 4. Heat a large skillet or griddle over medium-high heat and add the olive oil.
- 5. Cook the patties for 3 to 4 minutes on the first side until a nice brown crust forms.
- 6. Flip the patties and immediately place a slice of vegan cheddar cheese on each one. Cover the skillet with a lid for 1 to 2 minutes to trap the steam and help the cheese melt. Remove the patties from the heat.
- 7. Toast the vegan hamburger buns in the skillet or a toaster until golden brown and crispy on the edges.
- 8. Assemble the burgers: spread a generous amount of the burger sauce on the bottom bun. Layer with shredded lettuce, tomato slices, red onion, and pickles. Stack two cheesy patties on top of the veggies, and finish with the top bun. Serve immediately.
Chef's notes
For an authentic 'smash burger' style crust, form the mixture into loose balls instead of patties. Place them in the hot skillet and immediately press them down firmly with a sturdy spatula.