Vegan Cheeseburger Recipe

Prepare and cook patties

If using frozen store-bought patties, thaw according to package instructions. Pat dry. Season both sides of the patties with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs olive oil in a large nonstick skillet over medium-high heat. When oil shimmers, add patties and cook 3–4 minutes per side (or according to package), pressing lightly so they make contact with the pan. Reduce heat if they brown too quickly.

Melt vegan cheese

About 1 minute before the patties are done, reduce heat to medium-low, place one vegan cheese slice on each patty, cover the skillet with a lid or a sheet pan to trap steam, and let cheese warm and soften, 30–60 seconds. Remove from pan and tent loosely with foil to keep warm.

While patties cook, combine 1/2 cup vegan mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp maple syrup, 1/4 tsp garlic powder, 1/4 tsp smoked paprika and 1/4 tsp salt in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until assembly.

Oven fries (preferred for ease)

Preheat oven to 425°F (220°C). Wash and cut 1 lb potatoes into 1/4–1/2-inch sticks. Pat dry thoroughly with a towel. In a bowl toss potatoes with 1 tsp cornstarch (optional), 2 tbs oil, 1 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet (do not overcrowd). Bake 25–30 minutes, flipping halfway, until golden and crisp. Season immediately with extra salt if needed.

Pan-fry or deep-fry alternative

Heat 1/2-inch vegetable oil in a heavy skillet until shimmering (or use deep-fryer to 350°F/175°C). Fry potato sticks in batches for 3–5 minutes until golden and crisp. Drain on paper towels and season with salt.

Toast buns: Spread 1/2 tbs vegan butter on the cut sides of each bun. Toast in a dry skillet or under a broiler until golden, about 1–2 minutes. Sprinkle sesame seeds if desired.

Slice tomato into 4 even slices and thinly slice 1/2 red onion. Prepare lettuce leaves and pickle slices.

Spread about 1 tbs of the prepared veganaise on the bottom half of each bun. Place a lettuce leaf, then the cheesy vegan patty on top. Add tomato slice, 2 pickle slices, and a few rings of red onion. Spread additional veganaise or ketchup/hot sauce on the top bun and close the burger.

Serve: Plate each burger with a portion of fries and any leftover veganaise or ketchup on the side. Enjoy hot.