Playing How To Make Meatless Big S'Mac Burgers By Rachael

"There [are] all these different plant-based burger products out there, and because my husband and I are meat eaters, I had never worked with them until this summer. It's something you should try, whether you're a meat-eater or a meat-freer. I'm telling you, I was pleasantly surprised. They're delicious and very addictive."

With American cheese and all the classic burger toppings plus Rach's own special sauce, meat lovers won't miss a thing! 

"This special sauce is great on burgers, dogs and sandwiches or even an iceberg lettuce wedge salad," Rach says. 

Try Rach's other meatless burgers:
Meatless Cheeseburgers with Hot Honey
Meatless Buffalo BBQ Burgers with Mustard Slaw

Ingredients
For the Special Sauce:
  • ⅓ cup vegan mayo (Rach loves Sir Kensington's Fabanaise), or sour cream or Greek yogurt
  • ⅓ cup ketchup (Rach loves Sir Kensington's or Heinz Organic)
  • ⅓ tablespoon relish (Rach loves Wickles brand)
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 clove garlic, grated or pasted
  • 2 tablespoons fresh dill, chopped
  • ½ teaspoon pimenton (smoked sweet paprika)
For the Big S'Mac Burgers:
  • 4 meatless burger patties, such as Beyond Burger or Impossible Burger (1 ½ to 2 pounds for 6-8 ounce patties)
  • Salt and pepper
  • About 1 tablespoon neutral oil
  • 8 slices yellow American cheese, optional
  • 4 sesame seed buns
  • Sliced dill pickles
  • Finely chopped raw white onion
  • Chopped iceberg lettuce
Yield
Serves: 4
Preparation

For the special sauce: In a medium glass bowl, stir together ingredients.  

For the Big S'Mac Burgers: Grill meatless burgers seasoned with salt and pepper in neutral oil in a hot cast-iron skillet, about 7 to 8 minutes over medium to medium-high heat. Top with 2 slices yellow American cheese per patty, optional, during last minute of cooking time.

Assemble burgers on sesame seed buns (Rach likes Big Marty's): bun bottom, dill pickles, onion, cheeseburger, chopped iceberg lettuce, special sauce, bun top.