Vegan Smash Burger Recipe
Two Impossible smashed patties / brioche bun / lettuce / tomato / onion / pickle / special sauce / cheddar cheeze / fresh cut fries
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Ingredients
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Burgers & Toppings
Special Sauce
Fresh Cut Fries
Method
Special Sauce
- 1
Make the sauce
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).
Fresh Cut Fries
- 2
Prep potatoes
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.
- 3
Fry the fries (two-step method)
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.
Burgers & Toppings
- 4
Prepare produce and buns
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.
- 5
Portion and season patties
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.
- 6
Smash and sear
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.
- 7
Assemble burgers
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.
- 8
Seasoning and serving
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.