Women's Health asked our readers what they miss most now that they’ve gone vegan, and so many professed their longing for a classic drive-thru-esque cheeseburger...In-N-Out's animal-style burger to be exact.
Saucy, melty, and seriously meaty, it may be hard to think that any vegan recipe could take the place of an epic cheeseburger. Think again… thanks to vegan cheese and an Impossible Burger made from all plant-based ingredients, this sammie will have you forgetting all about the beef.
To create a burger inspired by the California classic (sans meat and dairy), the WH test kitchen smothered the patties with OG yellow mustard and seared them for a crispy meat-like crust. Topped with sweet sautéed onions, a stellar special sauce, and a vegan cheese that actually melts (seriously!), this burger rivals any that you would get at a restaurant.
So why not indulge in a little nostalgia with this easy, cheesy burger that’s perfect for your vegan diet? Drive-thru who? You can make this epic burger right at home.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Total Time:
20 mins
Ingredients
3tsp.
olive oil, divided
1
onion, finely chopped
Kosher salt
8oz.
plant-based vegan “meat” (we used Impossible)
2tbsp.
yellow mustard
4
slices vegan cheese (our favorite for melting is Violife JustLike MatureCheddar Slices)
4
buns, toasted
Special sauce (recipe below), lettuce, sliced tomato, and pickles
Directions
Step 1Heat 2 tsp oil in a large skillet on medium. Add onion, season with a pinch of salt, and cook, stirring occasionally, for 5 minutes. Add 2 Tbsp water and continue cooking until water has evaporated and onion is just tender; transfer to a plate.
Step 2Shape meat into 4 patties. Heat remaining tsp oil in a large non-stick skillet on medium- high. Add patties and use a large spoon to press to about 3½ inches wide. Cook until bottom is crusty, 2 minutes.
Step 3Spread mustard on the raw side of each burger, then flip and top with cheese. Cook 1 to 2 minutes more.
Step 4Divide sauce among buns, top each with a burger, onion, lettuce, tomato, and pickles.
Special sauce: Stir together 2 Tbsp vegan mayo, 1 Tbsp ketchup, 1½ tsp sweetpicklerelish,½ tsp whitevinegar.
Becca Miller (she/her) has been working in the Good Housekeeping Test Kitchen since 2018, where she researches and writes about tasty recipes, food trends and top cooking tools. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television.
Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst's top titles, including Good Housekeeping, Women's Health, Prevention, Woman's Day, and Country Living. After earning her Bachelor’s Degree in Anthropology from Yale University, she graduated first in her class at the Culinary Institute of America. She has worked at Bayard's, a classic French restaurant in lower Manhattan, and New York City's famed Gotham Bar and Grill. Prior to joining Good Housekeeping in 2016, Kate worked in television, held positions at Woman's Day, and Real Simple. Her expertise in food and recipes and thoughtful approach to bringing different ingredients to America’s tables have garnered national attention. Kate has perfected the art of the refrigerator surprise, making a meal from whatever might be hanging out in the fridge. A born-and-raised New Yorker, she has lived in four out of five boroughs and settled in Brooklyn. Her weekends are filled with adventures with her two young children.
