1/2 cup vegan mayonnaise alternative
3 tablespoons Hunt's® Tomato Ketchup
2 tablespoons Vlasic® Sweet Relish
1-1/2 teaspoons granulated sugar
1-1/2 teaspoons white wine vinegar
4 potato buns
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
4 Gardein® Ultimate Plant-Based Burger
4 slices American flavor vegan cheese alternative
12 slices Vlasic® Ovals Hamburger Dill Chips
1 large heirloom tomato, sliced
1-1/2 cups shredded lettuce
1/4 cup diced white onion, caramelized
The Double Up Burger
|% Daily Value|
|Total Fat||26 g||40%|
|Saturated Fat||12 g||57%|
|Dietary Fiber||3 g||13%|
|Vitamin C||8 mg||14%|
|Vitamin A||597 iu||12%|
Stir together mayonnaise, relish, sugar and vinegar in small bowl; set aside.
Spray 12-inch nonstick skillet with avocado oil spray. Cook onion over medium heat until lightly browned, 3 to 5 minutes; remove from pan and set aside. Lightly spray cut side of buns with cooking spray. Toast buns in skillet, face-down until golden brown, 2 to 3 minutes. Remove from skillet and set aside; keep warm.
Cook Gardein Ultimate Burgers as directed on package using the skillet method. In the last 3 to 5 minutes of cooking, place one slice of cheese on top of each burger; allow cheese to melt and burger to finish cooking.
For each burger, layer pickle slices, tomato and shredded lettuce as desired on bottom half of bun. Place burger on top of lettuce and spoon 1 to 2 tablespoons of mayo-relish sauce and about 1 tablespoon of caramelized onion. Finish with top of bun. Serve.
For the full fast food experience, serve your burgers with shoestring fries topped with vegan shredded cheese, remaining mayo-relish sauce, and remaining caramelized onions from your recipe
The Double Up Burger
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