Ingredients
Dry
- 0.5 tsp Sugar
- 0.5 tsp Salt (Divided use)
- 0.5 tsp Black pepper (Divided use)
Other
- 4 each Plant-based burger patties (Thawed if frozen)
- 4 each Vegan cheddar cheese slices
- 2 each Vegan hamburger buns
- 1 each Yellow onion (Finely chopped)
- 4 slices Tomato
- 4 leaves Iceberg lettuce
Wet
- 0.25 cup Vegan mayonnaise
- 2 Tbsp Ketchup
- 1 Tbsp Sweet pickle relish
- 0.5 tsp White vinegar
- 1 Tbsp Vegan butter (Divided use for onions and toasting buns)
Method
- 1. Prepare the secret spread by whisking together vegan mayonnaise, ketchup, sweet pickle relish, white vinegar, and sugar in a small bowl. Set aside in the refrigerator.
- 2. Heat half of the vegan butter in a skillet over medium heat. Add the chopped onions and a pinch of salt. Cook until caramelized, about 8-10 minutes. Remove from skillet and set aside.
- 3. Wipe the skillet clean and toast the vegan hamburger buns face down until golden brown. Set aside.
- 4. Increase heat to medium-high. Add the remaining vegan butter. Place the plant-based patties in the skillet. Season with salt and pepper. Cook for 3-4 minutes until browned.
- 5. Flip the patties. Immediately place a slice of vegan cheddar cheese on each patty. Cook for another 3-4 minutes until the cheese is melted and patties are cooked through.
- 6. Assemble the burgers: Spread a generous amount of the secret spread on the bottom buns. Layer with sliced tomato and iceberg lettuce.
- 7. Stack two cheese-covered patties on each burger, topping them with the caramelized onions. Finish with the top bun and serve immediately.
Chef's notes
For an 'Animal Style' experience, mustard-fry the patties by spreading 1 teaspoon of yellow mustard on the raw side of each patty before flipping.