Grillo's - Dairy-FreeGrillo's - Ready in Under 20 MinutesGrillo's - Vegan
Source: The Burger Dude

Vegan Oklahoma Onion Burger

  • 6 ounces of plant based meat, formed into 2 equal sized patties
  • At least 1 cup thinly sliced onions (use a mandolin if you can)
  • 2 slices vegan cheese
  • Grillo's Dill Pickle Chips
  • Good smear of mustard
  • 1 hamburger bun
  1. Using a mandolin (or very sharp knife) thinly slice the onions. I set my mandolin to the lowest setting. It's easier if you set it up over a bowl so the onions just drop into the bowl for safe keeping.
  2. Spread a decent amount of oil on a cast iron skillet with a paper towel. Bring it up to medium high heat.
  3. Roll up your plant based meat into 2 equal sized meatballs. When the oil in the skillet starts to smoke, add the balls to the skillet and smash with a stiff metal spatula.⁣⁣⁣⁣
  4. Immediately add (at least) 1/2 a cup of the onions to each patty, and smash them into the patties.
  5. Grill each patty for about 4 minutes. Then flip.
  6. Once you flip the patties, add a slice of cheese to each. Traditionally, you would then add the top bun and then the bottom bun on top to steam and absorb the oniony goodness. I didn't do this as I wanted to get pickles and mustard on my top bun, so the choice is yours.
  7. If you don't add your buns to the patties, you can add some water to the skillet and cover. The steam will help melt the cheese.
  8. Once cheese is melted, stack both patties on top of each other, top with pickles, smear the top bun with a healthy dose of mustard. ⁣⁣⁣