Hello World KitchenBeta

Vegan West Coast 'Animal Style' Smashburger

A fully plant-based homage to the iconic West Coast drive-thru burger. Featuring ultra-thin mustard-fried Impossible patties, melted vegan cheddar, jammy caramelized onions, crisp iceberg, and a tangy vegan secret sauce.

Prep 15 min Cook 25 min Total 40 min Level Intermediate

Serves 4

Ingredients

Caramelized Onions

2 medium yellow onions — very finely diced
1 tablespoon neutral oil — such as canola or avocado
0.25 teaspoon salt — to taste

Vegan Secret Sauce

0.5 cup vegan mayonnaise — e.g., Vegenaise or Hellmann's Vegan
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoon white vinegar
0.5 teaspoon sugar

Smashburgers

16 ounces plant-based ground beef alternative — Impossible Beef recommended for best smashing texture
2 tablespoons yellow mustard — for mustard-frying
1 teaspoon salt — for seasoning patties
0.5 teaspoon black pepper — freshly ground
8 slices vegan cheddar cheese slices — e.g., Violife or Chao

Burger Assembly

4 buns vegan hamburger buns — split and toasted
16 slices dill pickle slices
1 large tomato — sliced
4 leaves iceberg lettuce — torn into bun-sized pieces

Instructions

Heat 1 tablespoon of oil in a skillet over medium heat. Add the finely diced onions and salt. Cook, stirring frequently, until they are deep golden brown and jammy, about 15-20 minutes. Add a splash of water if they start to stick. Remove from heat and set aside.
~20 min
Finely dicing the onions rather than slicing them replicates the fast-food texture perfectly.
In a small bowl, whisk together the vegan mayonnaise, ketchup, sweet pickle relish, white vinegar, and sugar. Keep refrigerated until ready to assemble.
~5 min
This can be made up to a week in advance and stored in the fridge.
Divide the plant-based ground meat into 8 equal portions (2 ounces each). Roll them gently into balls. Do not overwork the meat.
~5 min
Keep the meat cold until right before cooking. Impossible meat handles very similarly to traditional beef for smashing.
Preheat a cast iron skillet or flat griddle over medium-high heat until very hot. Toast the buns cut-side down until golden brown, then set aside.
~3 min
Place 2-4 plant-based meat balls onto the hot griddle (depending on size of pan). Place a square of parchment paper over each ball, then use a heavy spatula or burger press to smash them down firmly until they are incredibly thin and wider than the bun. Peel off the parchment paper.
~1 min
The parchment paper prevents the sticky plant-based meat from clinging to your spatula.
Season the exposed side of the patties generously with salt and pepper. Squirt about 1 teaspoon of yellow mustard directly onto the raw side of each patty. Cook until the edges are dark brown and crispy, about 2 minutes.
~2 min
Scrape firmly under the patty to keep the crust intact, and flip. The mustard will now fry into the griddle. Immediately place a slice of vegan cheddar on each patty. Cook for 1 more minute until the cheese melts.
~1 min
Vegan cheese can sometimes be stubborn to melt. If needed, cover the patties with a basting dome for 30 seconds.
Assemble the burgers: Spread a generous layer of secret sauce on the bottom bun. Add 4 pickle slices, a slice of tomato, and iceberg lettuce. Stack two patties on top of the lettuce, spoon a generous amount of caramelized onions over the patties, and cap with the top bun (spread with a little more sauce if desired).
~3 min

Nutrition

710

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1350

Sodium (mg)

Cholesterol (mg)

Equipment

cast iron skillet or flat top griddle
sturdy spatula (preferably a burger press or trowel-style spatula)
parchment paper squares
small mixing bowl

Tips & Storage

Impossible beef is highly recommended over other brands because its fat content and binding properties allow it to stretch thin and develop a lacy crust just like traditional beef.
Do not skip the mustard fry step; it adds an essential tangy, savory crust that defines the 'Animal Style' experience.
Make sure your skillet is ripping hot before smashing the patties to ensure the Maillard reaction occurs quickly before the patty dries out.
Storage: Store leftover patties, caramelized onions, and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet over medium heat until warmed through. Buns and fresh veggies should be prepped fresh for assembly.