Thin beef patties smashed onto a very hot pan for crisp, lacy edges, layered with melted cheese, onion and pickles in a toasted bun. This plant based version swaps in cashews, coconut oil, soya chunks. Ready in about 20 minutes.
Prep 10 min Cook 10 min Serves 4 Easy
Ingredients
🧂Saltto taste
🧅Onion1, finely sliced
🍗Soya Chunksrehydrated and minced, same weight
🫙Cashewsplant-based cheese or cashew cheese
🫙Coconut Oil1 tbsp
🌾Burger Buns4
🌶️Black Pepperto taste
Optional extras
🫙Mayonnaise2 tbsp
🫙Ketchup2 tbsp
🫙Pickles8 slices
Instructions
1
For this plant based version, use soya chunks for ground beef, cashews for cheddar cheese, coconut oil for butter wherever the steps mention them.
2
Divide the beef into 8 loose balls; keep them cold.
3
Butter and toast the buns in a heavy skillet; set aside.
4
Heat the skillet until very hot, add beef balls and smash flat with a spatula; season with salt and pepper.
5
Cook 2 minutes until the edges are crisp, flip, add cheese and onion, and cook 1 minute more.
6
Stack two patties per bun with pickles, mayonnaise and ketchup.
Chef's tip
Warm tortillas or buns right before filling so they stay soft and pliable.
