Half Avocado

Sliced Avocado

Two Impossible smashed patties / brioche bun / lettuce / tomato / onion / pickle / special sauce / cheddar cheeze / fresh cut fries

In a small bowl combine 3 tbs vegan mayonnaise, 1 tsp ketchup, 1 tsp Dijon mustard, 1 tsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1 tsp hot sauce (if using). Whisk until smooth. Taste and adjust seasoning. Chill in refrigerator while you prepare the rest (at least 10 minutes).

Make the sauce

Scrub the 2 russet potatoes well and pat dry. Cut into 1/4-inch to 3/8-inch thick sticks for fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch, then drain and rinse. Pat completely dry with clean kitchen towels or paper towels.

Prep potatoes

Heat 2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until tender but not browned. Remove to a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (if using). Keep warm while you cook the burgers.

Fry the fries (two-step method)

While fries are soaking or frying, core and slice 1/2 tomato into two 1/4-inch slices. Peel and thinly slice 1/4 red onion into rings. Separate 2 leaves of iceberg lettuce and trim to bun size. Split 2 brioche-style vegan buns and lightly toast cut sides in a dry skillet or under a broiler until golden, about 1–2 minutes; set aside.

Prepare produce and buns

Divide the 10 oz plant-based ground into four equal portions (about 2.5 oz each) for two smash patties per burger. Roll each portion loosely into a ball. Lightly season each ball with a pinch of salt and a light grind of black pepper on the outside only.

Portion and season patties

Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add 1 tbs vegetable oil and spread to coat. Place two balls in the skillet, leaving space between them. Using a sturdy spatula or burger press, firmly smash each ball flat to about 1/4-inch thickness. Hold pressure for 10–15 seconds to get good contact. Cook without disturbing for 2 minutes until edges are deeply browned and crisp. Flip each patty, immediately place a vegan cheddar slice on each patty and cook 30–45 seconds more until cheese softens and the patty is cooked through. Remove to a plate and cover loosely with foil to keep warm. Repeat with remaining two balls for the second burger, adding more oil if skillet looks dry.

Smash and sear

Spread about 1 tablespoon of the special sauce on both the top and bottom toasted bun halves (adjust to taste). On the bottom bun layer: 1 leaf of lettuce (trimmed), 2 smashed patties stacked (cheese side up), 2 tomato slices, a few red onion rings, and 4 pickle slices. Top with the sauced top bun and press gently. Serve immediately with fresh cut fries on the side.

Assemble burgers

Serve each Vegan Smash Burger hot with a side of the fries. Provide extra special sauce on the side if desired. Estimated yield: 2 burgers.

Seasoning and serving

Impossible burger patties (plant-based ground)

Brioche-style vegan buns

Vegan cheddar slices

Iceberg lettuce leaves

Tomato

Red onion

Dill pickle slices

Vegetable oil (for cooking)

Salt

Black pepper

Vegan mayonnaise

Ketchup

Dijon mustard

Sweet pickle relish

Apple cider vinegar

Garlic powder

Onion powder

Hot sauce (optional)

Russet potatoes

Vegetable oil (for frying)

Kosher salt

Ground black pepper

Optional: smoked paprika

Vegan Smash Burger

Make Vegan Smash Burger Recipe in just 1h . Two Impossible smashed patties / brioche bun / lettuce / tomato / onion / pickle / special sauce / cheddar cheeze / fresh cut fries

Vegan Smash Burger Recipe

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