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Rach mixes up the ultimate spicy special sauce for her Big S'mack Burgers topped off with melted Swiss cheese. 

The burger rub is optional: "Think corned beef or pastrami spice, but salt and pepper is just fine," Rach says. "This batch makes enough for 8 patties or 2 recipes."


For the Spicy Big S'mack Sauce:
  • ¾ cup sour cream or Greek yogurt
  • ¼ cup ketchup
  • 3 tablespoons dill pickle relish
  • 1 clove garlic, grated
  • About 1 tablespoon prepared horseradish
  • About 2 teaspoons Worcestershire sauce
  • Salt and pepper
  • Dried or fresh chopped dill and chive, optional
Burger rub (optional):
  • About 1 teaspoon dry mustard (⅓ palmful)
  • About 1 teaspoon pimenton (smoked sweet paprika), or paprika (⅓ palmful)
  • About 1 teaspoon ground cumin (⅓ palmful)
  • About 1 teaspoon ground coriander (⅓ palmful)
  • Salt and pepper
  • About 1 teaspoon ground fennel or fennel pollen
  • About 1 teaspoon ground red pepper or red pepper flakes
For the burgers:
  • 4 plant-based meat patties (Rach likes Impossible) or 1 ½ to 2 pounds ground sirloin (85%), formed into thin patties, 6 to 8 ounces each, thinner at center than edges for even cooking
  • Non-aerosol cooking spray
To assemble:
  • Swiss cheese slices
  • 4 soft sesame seed burger rolls (Rach likes Big Marty's)
  • Chopped iceberg or Romaine lettuce
  • Finely chopped white onion


Serves: 4


For the spicy sauce, stir up sauce in a small bowl.

For burger rub, if using, combine in a bowl. 

For the burgers, heat up a cast iron or nonstick skillet over medium-high heat. Coat with cooking spray. Season patties with salt and pepper or rub, if using, for extra spicy burgers/patties. Cook 8 minutes, flipping halfway through and adding cheese for the last minute or so to melt Swiss.

Build burgers: bun bottom, sauce, onion, patties with melted cheese, lettuce and sauce, bun top.