Ingredients
Dry
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1.5 tsp Garlic powder
- 1 tsp Onion powder
- 1 Tbsp Cornstarch
Other
- 16 oz Plant-based ground meat alternative
- 2 qty Yams (peeled and cut into fries)
- 4 slices Vegan cheddar cheese
- 2 qty Vegan burger buns
- 4 leaves Iceberg lettuce
- 4 slices Tomato
- 1 qty Yellow onion (finely diced)
Wet
- 2 Tbsp Olive oil
- 0.5 cup Vegan mayonnaise
- 2 Tbsp Ketchup
- 1 Tbsp Sweet pickle relish
- 1 tsp Yellow mustard
Method
- 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2. Toss the yam fries with 1 tbsp olive oil, cornstarch, 0.5 tsp salt, and 0.5 tsp garlic powder. Spread evenly on the baking sheet without overcrowding.
- 3. Bake the fries for 30 minutes, flipping halfway through, until crispy and golden.
- 4. While fries are baking, mix the vegan mayonnaise, ketchup, pickle relish, and mustard in a small bowl to make the special sauce. Set aside.
- 5. In a skillet over medium heat, sauté the diced yellow onion in 0.5 tbsp olive oil until deeply caramelized. Remove from pan and set aside.
- 6. Divide the plant-based ground into 4 equal portions and form thin patties. Season both sides with remaining salt, pepper, garlic powder, and onion powder.
- 7. In the same skillet over medium-high heat, cook the patties for 3-4 minutes per side. During the last minute of cooking, place a slice of vegan cheddar on each patty and cover the skillet to melt the cheese.
- 8. Lightly toast the burger buns. Spread a generous amount of special sauce on the bottom buns.
- 9. Assemble the burgers: layer lettuce, tomato slices, one cheese-covered patty, a spoonful of caramelized onions, the second cheese-covered patty, and the top bun.
- 10. Serve the double double burgers immediately alongside the hot, crispy yam fries.
Chef's notes
For extra crispy yam fries, soak the cut yams in cold water for 30 minutes, then dry thoroughly before tossing with cornstarch.