Ingredients
Dry
- 4 patties Vegan burger patties (Thawed if frozen (e.g., Beyond or Impossible))
- 4 slices Vegan cheddar cheese slices
- 2 buns Vegan hamburger buns
- 1 qty Yellow onion (Finely chopped)
- 4 leaves Iceberg lettuce (Washed, dried, and torn to bun size)
- 4 slices Tomato
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Wet
- 0.25 cup Vegan mayonnaise
- 2 Tbsp Ketchup
- 1 Tbsp Sweet pickle relish
- 0.5 tsp White vinegar
- 1 Tbsp Vegetable oil (For grilling onions)
- 2 Tbsp Yellow mustard (For mustard-grilling patties)
Method
- 1. In a small bowl, whisk together the vegan mayonnaise, ketchup, sweet pickle relish, and white vinegar to create the secret spread. Set aside in the refrigerator.
- 2. Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped yellow onion and a pinch of salt. Cook, stirring frequently, until deeply caramelized and soft, about 10-12 minutes. Remove from the pan and set aside.
- 3. Wipe the skillet clean and place it back over medium heat. Lightly toast the vegan hamburger buns face down until golden brown. Set aside.
- 4. Increase the heat to medium-high. Place the vegan burger patties in the skillet. Season the tops with salt and pepper. Cook for about 3 minutes until a crust forms on the bottom.
- 5. Spread about 1/2 tablespoon of yellow mustard onto the raw side of each patty. Flip the patties so the mustard side is now cooking (this is the classic mustard-grilled technique).
- 6. Immediately place a slice of vegan cheddar cheese on top of each patty. Add a splash of water to the pan and cover with a lid for 1-2 minutes to help the cheese melt perfectly.
- 7. Assemble the burgers: Spread a generous layer of the secret sauce on the bottom bun. Top with two tomato slices, then the iceberg lettuce. Add the first cheese-topped patty, spoon a layer of caramelized onions over it, and stack the second cheese-topped patty on top. Spread more sauce on the top bun and place it on the burger. Serve immediately.
Chef's notes
For the ultimate authentic flavor, do not skip the mustard-grilling step! It adds a crucial tangy crust to the plant-based patties.