All-American Plant-Based Burgers with Oven Fries

There’s nothing quite like a big, juicy burger stacked high with all your favorite toppings. This recipe takes a classic All-American burger and gives it a delicious plant-based twist using Beyond Burgers. The patties are seared to perfection, topped with melted cheddar and loaded with sautéed onions, crisp lettuce, ripe tomato and tangy pickles. The secret is the homemade special sauce-a creamy, tangy blend that ties everything together.

On the side, we’ve got crispy oven-baked potato wedges seasoned with a savory fry seasoning. They’re the perfect companion to your burger and any extra special sauce makes a fantastic dip. Whether you’re a longtime vegetarian or just looking to try something new, this burger is guaranteed to satisfy.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

8 ounce Beyond Burgers™View ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and finely dice onion. Thinly slice tomato into rounds. Thinly slice pickle into rounds; mince a few slices until you have 2 tablespoons. Tear off a few romaine leaves for topping burgers (save the rest for another use). Halve buns.
2. Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine sour cream, ketchup, mustard, minced pickle, 1 teaspoon sugar and ¼ teaspoon garlic powder. Set aside.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a small bowl.
5. Season patties all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook until browned, 3-5 minutes per side. Top each patty with cheddar. Reduce heat to medium; cover pan until cheese is melted, 1-2 minutes.
6. Meanwhile, toast buns until golden brown. Fill toasted buns with patties, romaine leaves, tomato, sliced pickle, cooked onion and sauce. Serve potato wedges on the side with any remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different type of plant-based patty?

Yes, any plant-based patty will work, but cooking times may vary slightly. Adjust as needed.

Can I make the special sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator.

What can I substitute for the fry seasoning?

You can use a mix of paprika, garlic powder, onion powder, salt and pepper to taste.