Plant-Based Smashed Burgers

Learning how to make smashed burgers is as simple as its name. Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges. Topping them with the caramelized onion relish adds extra deliciousness.​

Adam Dolge
Ingredients
  • 3 tablespoons canola oil, divided
  • 2 large sweet onions, diced 
  • ¼ cup cider vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon fresh thyme
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • 12-16 ounces plant-based ground "meat," such as Beyond Beef or Impossible Burger
  • 2 teaspoons chili powder
  • 8 slices seeded whole-grain sandwich bread, toasted
  • 2 cups baby arugula
  • 4 slices tomato

Nutrition Facts

Serving Size: 1 burger
​
Per Serving: 555 calories; protein 24.7g; carbohydrates 61.9g; dietary fiber 9.2g; sugars 21.4g; fat 23.6g; saturated fat 6.9g; vitamin a iu 1205.6IU; vitamin c 18.5mg; folate 59.3mcg; calcium 279.5mg; iron 6.5mg; magnesium 31.4mg; potassium 896.8mg; sodium 754.8mg; added sugar 7g.
​Directions
  • Step 1: Heat 2 tablespoons oil in a large cast-iron skillet over medium heat. Add onions and cook, stirring occasionally, until caramelized, 15 to 20 minutes. Add vinegar, brown sugar, thyme, 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring, until most of the liquid has evaporated and the mixture is slightly syrupy, about 2 minutes. Transfer the mixture to a medium bowl. Wipe out the pan.
  • Step 2: Meanwhile, combine ground "meat," chili powder and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Form into 4 patties and smash to about 1/4 inch thick.
  • Step 3: Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the patties and cook until browned on both sides, 3 to 4 minutes.
  • Step 4: Serve the burgers on toast with the onion relish, arugula and tomato.