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Ingredients
Sauce
- ½ cup vegan mayonnaise
- 2 tbsp sugar-free ketchup
- 1 tbsp yellow mustard
- 1 tbsp sweet relish
- 1 tsp rice wine vinegar
½ tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
Patties
- ¼ cup vegan mayonnaise
- 2 tbsp ground flaxseed
- 2 tbsp nutritional yeast
1 tbsp soy sauce- 1 tbsp vegan Worcestershire sauce
- 1 tbsp white miso paste
- 1 tsp garlic powder
- 1 tsp liquid smoke
- 1 tsp onion powder
- 1 tsp smoked paprika
½ tsp ground black pepper- 16 oz hydrated textured vegetable protein about 2 cups, or hydrate 1 1/2 cups dry TVP as directed on its package
- ½ cup plain breadcrumbs
¼ cup all-purpose flour 30 g- nonstick cooking spray
Assembly
- 8 high-protein burger buns use 8 bottom halves and 4 top halves
- finely chopped white onion
- shredded iceberg lettuce
- dill pickle slices
1 tbsp avocado oil plus more as needed- 8 slices vegan American cheese
water a splash to melt the cheese
Instructions
- Whisk the sauce ingredients together and refrigerate until needed.
- Mix the patty mayonnaise, flaxseed, nutritional yeast, soy sauce, Worcestershire, miso, seasonings and liquid smoke. Stir in the hydrated TVP, then the breadcrumbs and flour until the mixture holds.
- Divide into eight equal balls. Press between greased parchment sheets to about 1/4 inch thick. Cut around the patties so each can be moved individually.
- Spread sauce on 12 bun pieces, using a bottom half as the middle layer for each burger. Add onion and lettuce to the base and middle pieces, plus pickles to the middle.
- Heat the oil in a nonstick skillet over medium. Peel away the parchment and sear the patties in batches, about 3 minutes per side. After flipping, add the cheese and a splash of water and cover until browned and melted.
- Place one patty on each base, add the middle bun and stack on the second patty. Close with the top bun.
Notes
Use parchment to keep the thin patties from sticking as you move them.
Adapted from Robin Arzón, Delish.
