THE ULTIMATE BURGER
INGREDIENTS
Ingredients are also listed in the recipe itself
2 plant-based burgers (we recommend Beyond Burger, Impossible, or Gardein)
2 slices plant-based cheese (we recommend Chao or Violife)
2 pretzel buns
Half of an onion
Half of an avocado (or more if you’re an avocado fanatic)
Splashes of soy sauce, maple syrup, and any neutral oil (think olive oil, canola, sunflower, etc.)
Veganaise (or any other vegan mayo, but we love this one)
Ketchup
RECIPE - SERVES 2
Heat a large pan on medium high heat with a good splash of oil in the bottom. Once the pan is heated, add your two burgers (little known fact, you can actually cook a lot of these burgers from frozen so don’t freak out if you forgot to dethaw). For bonus points you could also cook these outside on a proper grill instead.
While your burgers are cooking away, heat a smaller pan with a generous splash of oil, chop your half onion into slices and add to the heated oil along with a splash of maple syrup, a splash of soy sauce, and a pinch of salt. Caramelized onions cook better the less you touch them, so just let them chill after you mix all the ingredients in.
Once the burgers are fully cooked on one side (usually around 8min per side if cooking from frozen or closer to 5 if you dethawed), flip and top with vegan cheese slices. Once the cheese is on, cover the pan with a lid. This is super important because otherwise the cheese won’t melt — and no one likes stiff cheese.
Check in on your onions, stir them around a bit, and add a splash of water if they’re sticking to the pan.
Toast your pretzel buns, then top with 1/4 avocado on the bottom bun, then vegan mayo and ketchup on the top bun. We know we’re micromanaging here, but just trust us on this combo.
Once your burgers have finished cooking (usually when the cheese is melted and the burger has reached 165 degrees internally) place on buns, top with your beautiful caramelized onions, and close that baby up with the top bun.
Enter food coma.
