Easy Weeknight Vegan Burger

There really was no reason for me to swear in the recipe title but it felt damn good. I read a headline on social media that said swearing is a sign of an intelligence. Explains a lot and now the neighbors know that I’m not being obnoxious, I’m simply just a genius who’s expressing taboo language to declare my feelings while audibly swearing in the backyard over my dying tomato plants. Clearly my own fault, but the swearing helps.

Okay now that we got that out of the way, I decided to share with you my super-duper most awesomest burger recipe ever. The kind of burger recipe that you will covet only to bring out for those special occasions when your friends (who might not be plant based) come over for dinner all the while rolling their eyes thinking “a burger made with plants?” Alas, this is that burger recipe, filled with juicy, fatty, mouth-watering ingredients to tantalize anyone’s taste buds.

The secret is to use a little store-bought help, a little homemade sauce love, and a lot of succulent flavor combinations to hit all those points of taste sensation. Sweet, salty, sour, bitter, and umami or otherwise known as fatty or pungent. Those are the five flavor profiles that every chef has burned into their brains from the minute they are taught how to handle a knife. It’s almost as important as knowing the five mother sauces (I’ll save that for another post of course).

A must for this recipe is using only potato buns. Not those overly breaded pretzel rolls or brioche buns (Bourdain would of understood this dilemma), just a pillowy-soft potato bun to soak up all the fatty goodness that will be dripping off this mesmerizing vegan burger.

My hope is that your guests will love this recipe and overnight become vegan and we all live happily ever after or at least they give you a high-five and hell yeah! Here’s to making the world a better place, one plant based burger at at time.

Happy Eating!

Print

Easy Weeknight Damn Vegan Burger

  • Author: kkarch
Scale

Ingredients

  • 2 Beyond Meat or Impossible Burger patties
  • 2 potato buns
  • 1 organic vine-ripe tomato, sliced
  • 1/4 red onion, thinly sliced
  • 2 slices Violife mature cheddar cheese slices
  • butter lettuce
  • 1/2 cup vegan mayo ( I love this brand)
  • 2 Tbsp. ketchup
  • 1 Tbsp. pickle juice
  • 2 Tbsp. chopped dill pickles
  • 1 tsp. sugar (or maple syrup)

Instructions

Heat a skillet to medium high heat and place the patties in the skillet. Sear patties on both sides for 4 minutes each. Top the patties with a slice of cheese and place a lid on the skillet for 1 minute. Once the cheese melts, remove and set aside. Make the spread by mixing the mayo, ketchup, pickle juice, chopped pickles, and sugar into a small bowl. Taste for seasoning*

To assemble: Spread 1 Tbsp of sauce on the bottom bun, layer with butter lettuce, cooked patty with cheese, tomato, red onion, and finish with remaining bun spread with another tablespoon of sauce. Serve with your favorite fries, salad, or veggie. Serve and stuff your face!

There really was no reason for me to swear in the recipe title but it felt damn good. I read a headline on social media that said swearing is a sign of an intelligence. Explains a lot and now the neighbors know that I’m not being obnoxious, I’m simply just a genius who’s expressing taboo language to declare my feelings while audibly swearing in the backyard over my dying tomato plants. Clearly my own fault, but the swearing helps.

Okay now that we got that out of the way, I decided to share with you my super-duper most awesomest burger recipe ever. The kind of burger recipe that you will covet only to bring out for those special occasions when your friends (who might not be plant based) come over for dinner all the while rolling their eyes thinking “a burger made with plants?” Alas, this is that burger recipe, filled with juicy, fatty, mouth-watering ingredients to tantalize anyone’s taste buds.

The secret is to use a little store-bought help, a little homemade sauce love, and a lot of succulent flavor combinations to hit all those points of taste sensation. Sweet, salty, sour, bitter, and umami or otherwise known as fatty or pungent. Those are the five flavor profiles that every chef has burned into their brains from the minute they are taught how to handle a knife. It’s almost as important as knowing the five mother sauces (I’ll save that for another post of course).

A must for this recipe is using only potato buns. Not those overly breaded pretzel rolls or brioche buns (Bourdain would of understood this dilemma), just a pillowy-soft potato bun to soak up all the fatty goodness that will be dripping off this mesmerizing vegan burger.

My hope is that your guests will love this recipe and overnight become vegan and we all live happily ever after or at least they give you a high-five and hell yeah! Here’s to making the world a better place, one plant based burger at at time.

Happy Eating!

Print

Easy Weeknight Damn Vegan Burger

  • Author: kkarch
Scale

Ingredients

  • 2 Beyond Meat or Impossible Burger patties
  • 2 potato buns
  • 1 organic vine-ripe tomato, sliced
  • 1/4 red onion, thinly sliced
  • 2 slices Violife mature cheddar cheese slices
  • butter lettuce
  • 1/2 cup vegan mayo ( I love this brand)
  • 2 Tbsp. ketchup
  • 1 Tbsp. pickle juice
  • 2 Tbsp. chopped dill pickles
  • 1 tsp. sugar (or maple syrup)

Instructions

Heat a skillet to medium high heat and place the patties in the skillet. Sear patties on both sides for 4 minutes each. Top the patties with a slice of cheese and place a lid on the skillet for 1 minute. Once the cheese melts, remove and set aside. Make the spread by mixing the mayo, ketchup, pickle juice, chopped pickles, and sugar into a small bowl. Taste for seasoning*

To assemble: Spread 1 Tbsp of sauce on the bottom bun, layer with butter lettuce, cooked patty with cheese, tomato, red onion, and finish with remaining bun spread with another tablespoon of sauce. Serve with your favorite fries, salad, or veggie. Serve and stuff your face!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *