Diner-Style Plant-Based Burger with Griddle Sauce

By Sprig Originals ✓ · cooked up in Sprig

A vegan burger that eats like a classic griddle burger: the patty goes onto a screaming-hot cast iron skillet straight from the fridge, so it builds a dark, crackly crust in three minutes flat and comes off juicy instead of chalky. A tangy pink griddle sauce, quick vinegar onions, melty vegan cheese and a buttered, toasted bun do the rest of the work.

Ingredients

• 1/2 cup vegan mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tbsp dill pickle relish (or finely chopped dill pickles)
• 1 tsp pickle brine
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• Black pepper, to taste

• 1 small red onion, sliced paper thin
• 1/3 cup apple cider vinegar
• 2 tsp granulated sugar
• 3/4 tsp kosher salt
• 1/4 cup warm water

• 4 plant-based burger patties (4 oz each), kept refrigerated
• 1 tbsp neutral oil, such as canola or avocado
• 1 tsp kosher salt
• 1/2 tsp coarsely ground black pepper
• 1/2 tsp soy sauce or tamari
• 4 slices vegan American-style cheese

• 4 soft potato or sesame burger buns
• 2 tbsp vegan butter, softened
• 4 leaves iceberg or butter lettuce
• 1 medium ripe tomato, sliced 1/4 inch thick
• 12 slices dill pickle chips

Instructions

1. Make the sauce: whisk the vegan mayo, ketchup, mustard, relish, pickle brine, smoked paprika, onion powder, garlic powder and a few grinds of black pepper in a small bowl. Refrigerate at least 10 minutes so the flavors bloom (it keeps 1 week).
2. Quick-pickle the onions: pack the sliced onion into a jar or bowl. Stir the vinegar, sugar, salt and warm water together until dissolved, then pour over the onions. Press them under the liquid and let sit at room temperature for at least 15 minutes, stirring once.
3. Prep the patties cold: leave them in the fridge until the pan is fully preheated — a cold patty can take a hard sear without overcooking through the middle. Just before cooking, brush each side with a few drops of soy sauce (it deepens browning) and season both sides generously with the salt and pepper. Do not knead, reshape or thin them out.
4. Butter the cut sides of the buns. Toast them cut-side down in a dry skillet over medium heat for 60 to 90 seconds until golden, then set aside on plates.
5. Heat a cast iron skillet or heavy stainless pan over high heat for 3 to 4 minutes, until a drop of water skitters and instantly evaporates. Add the oil and swirl; it should shimmer and just barely wisp smoke.
6. Lay in the patties, leaving at least an inch between them (cook in two batches if needed). Press down once with a stiff spatula for 5 seconds to guarantee full pan contact, then leave them completely alone for 3 minutes. Do not move, poke or press again — that squeezes out the fat and moisture that keep plant patties juicy.
7. Flip once. The seared side should be deeply browned with crisp lacy edges. Top each patty with a slice of vegan cheese and cook 2 to 3 minutes more, until the cheese slumps and an instant-read thermometer in the center reads 165°F. Pull them immediately — plant-based patties turn dry and crumbly within a minute of overcooking.
8. Rest the patties on the cutting board or a plate for 2 minutes while you build: bottom bun, a thick smear of griddle sauce, lettuce, tomato, then the cheesy patty.
9. Pile on a generous tangle of drained vinegar onions and 3 pickle chips, smear more sauce on the top bun, and close. Press gently, cut in half if you like, and eat right away while the crust is still crisp.

Chef's tips

Nutrition (per serving, estimated)

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