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 mins
Total Time25 mins
Makes4 servings

(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

The Editorial Team of Chatelaine magazine.