All About a Good Burger
Don't let the "Ber" months stop you from enjoying a few more summery burgers! The perfect buns, the cheesiest patties, and all of your favourite toppings & condiments.
PREP TIME
10 minutes
COOK TIME
10 minutes
INGREDIENTS
11
Serves: 2
Ingredients
- 2 whole2 whole2 whole Hamburger Buns, I used the softest Onion Buns
- 2 whole2 whole2 whole Plant-Based Burger Patties - Impossible, + Salt, pepper, Burger Seasoning
- 4 pieces4 pieces4 pieces Aged Cheddar Cheese, Aged Marble Sandwich Slices
- 1 whole1 whole1 whole Extra Virgin Olive Oil, For Frying
- 6 pieces6 pieces6 pieces Butter Lettuce, washed & dried
- 0.5 whole0.5 whole0.5 whole Red Onion, thinly sliced
- 2 whole2 whole2 whole Pickles, Garlic Dills, sliced into rounds or slices. Your preference
- 1 whole1 whole1 whole Sweet Hot Pickled Peppers - Mama Lil's, Your fave pickled hot pepper brand
- 1 whole1 whole1 whole Ketchup
- 1 whole1 whole1 whole Yellow Mustard
- 1 whole1 whole1 whole Sriracha Mayonnaise, I used Nando's Perinaise. Any spicy mayo works!
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start by heating a splash of EVOO in a non-stick set to about medium. Season both sides of your patties with burger seasoning, salt & pepper, and get the patties into your preheated skillet. Let the burgers sizzle and brown for a few minutes before flipping and continuing on the second side until they get a nice golden crust but the center remains slightly pink. Slap two pieces of aged marble cheese onto each burger, remove your skillet from the heat, and cover to melt the cheese.
- To assemble, I slathered Perinaise on the top and bottom buns. I also added ketchup, mustard, and pickled hot peppers to the top buns. Next, lay out a few slices of crispy, fresh lettuce and some thinly sliced red onions. Top with your cheesy patties and your sliced pickles. Close em up, serve & ENJOY!
- I enjoyed mine with some pasta salad and tempura baked pickles which were the perfect compliment.
Notes
- It's really important that you source rolls / buns versus kaisers. I find kaisers tend to lean more towards being dry. These freshly baked onion rolls I got from the market were so soft and loaded with fresh onions baked right into them. They were remarkable. If you can't find similar ones, look for any inspired bun / roll that's soft.
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My Notes:
About This Recipe
Show nutritional information
Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 443 |
| Fat: | 36 g |
| Carbohydrates: | 11 g |
| Protein: | 19 g |
| Cholesterol: | 5 g |
| Sodium: | 1144 mg |
| Fiber: | 1 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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