Vegan Juicy Lucy Burger

Name: Vegan Juicy Lucy Burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 340-g pkg plant-based ground "meat", such as Impossible; 1 200-g pkg vegan fresh mozzarella, such as VegCheese, cut into 4 rounds; 1/4 tsp salt; 1 tsp canola oil; 4 burger buns, split and toasted; 1/4 cup vegan mayonnaise, (optional); 1/4 cup ketchup, (optional); 4 iceberg lettuce, leaves; 1 large tomato, sliced into 1/2-in.-thick rounds; 1 large dill pickle, sliced

Prep Time15 min
Total Time25 min
Makes4 servings

By Chatelaine

A vegan plant-based juicy lucy burger—a burger with a melted cheese core—on a checkered plate with a side of fries beside a pop and a mustard dispenser

(Produced by: Stephanie Han Kim; Photography: Erik Putz; Food styling: Haley Polinsky; Prop styling: Madeleine Johari)

A plant-based take on the classic spin on a cheeseburger, with gooey, melty (plant-based) cheese *inside* the burger patty, instead of on top.

Ingredients

2 340-g pkg plant-based ground "meat", such as Impossible
1 200-g pkg vegan fresh mozzarella, such as VegCheese, cut into 4 rounds
1/4 tsp salt
1 tsp canola oil
4 burger buns, split and toasted

Toppings

1/4 cup vegan mayonnaise, (optional)
1/4 cup ketchup, (optional)
4 iceberg lettuce, leaves
1 large tomato, sliced into 1/2-in.-thick rounds
1 large dill pickle, sliced

Instructions

Divide each “meat” package into 4 squares. (You will have 8 portions.) Form each portion into a ball, then flatten each into a very thin patty, about 5 in. wide. Lay a cheese round in centre of 4 patties, then top with remaining patties. Pinch edges well to seal in cheese. Sprinkle both sides of patties with salt. Season with pepper.
Heat a large non-stick frying pan over medium. Add oil, then patties. Cook until patties are heated through, 4 to 5 min per side.
Spread bottom buns with vegan mayo and ketchup. Layer with patties, lettuce, tomatoes and pickles. Sandwich with top bun.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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