vegan cheeseburger

This will be the star of every BBQ you go to this summer! It&#x27;s everything you love about a classic cheeseburger put into a creamy vegan pasta salad.

vegan cheeseburger pasta salad

pasta shells

vegetable oil

C veggie ground round,

garlic powder

tsp sea salt

tsp black pepper

C cherry tomatoes, quartered

C cubed vegan cheddar cheese,

garlic dill pickles,

C iceberg lettuce, shredded

tsp smoked paprika (as garnish)

black pepper (as garnish)

mayonnaise

C green relish

tbsp ketchup

apple cider vinegar

tbsp sambal oelek (chile paste), or hot sauce

tbsp pickle brine

onion powder

sea salt

¼ tsp ground black pepper

In a cast iron pan over medium-high heat, add vegetable oil, veggie ground round, 1 cup of diced white onion, garlic powder, sea salt and ground black pepper. Cook for 10 to 12 minutes, stirring every so often until the ground round is golden and the onion is soft. Set aside.

Add dried pasta shells to a pot of salted boiling water and boil for 7 to 8 minutes until cooked al dente. Drain but do not rinse.

To make the dressing, combine  vegan mayonnaise, green relish, ketchup, apple cider vinegar, sambal oelek, pickle brine, onion powder, chives, sea salt and ground pepper in a bowl. Set aside.

In a large bowl add cherry tomatoes, vegan cheddar cheese, 1 cup diced garlic dill pickles, 1/4 cup chives, the cooked vegan ground round mixture and the cooked pasta. Pour 1 cup of dressing over top and toss to combine.  Set aside to cool at room temperature for at least 30 minutes before topping with lettuce.

Just before serving, top the cooled pasta with the shredded lettuce and the remaining 1/4 cup of white onion, the remaining ¼ cup of pickles and the remaining 2 tablespoons of chopped chives. Sprinkle with smoked paprika and freshly ground black pepper. Toss and serve with extra thousand island dressing on the side.

Vegan Western Bacon Cheeseburger

(3 oz.) plant-based burger patties

sesame seed burger bun

bacon

vegan American cheese

ketchup

vinegar

brown sugar

hot sauce

Worcestershire sauce

Tbsp smoked paprika

Salt and pepper

onion

flour

cornstarch

tsp baking powder

salt

cayenne

plant milk

Tbsp apple cider vinegar

breadcrumbs (or crushed oyster crackers)

Make the Rice Paper Bacon first, follow my...

Make the Rice Paper Bacon first, follow my recipe HERE. Or use store bought vegan bacon.

Add all the ingredients to a saucepan, whisk...

Add all the ingredients to a saucepan, whisk and then heat over medium.

Once it starts bubbling, kill the heat. Taste...

Once it starts bubbling, kill the heat. Taste and adjust for seasoning. It will thicken as it cools, but you can thicken it more by heating it and reducing for 5 - 10 minutes if desired (mine was plenty thick though!)

Store in a mason jar or similar in...

Store in a mason jar or similar in the fridge for up to 1 week (possibly longer but I always eat it before then!)

Cut the onions into 1/4"-1/2” thick slices. Separate...

Cut the onions into 1/4"-1/2” thick slices. Separate them into rings.

Add all the dry dredge ingredients to a...

Add all the dry dredge ingredients to a bowl, do the same with the wet dredge and breadcrumbs respectively. 

Fill a large pan or dutch oven about...

Fill a large pan or dutch oven about with a couple inches of neutral oil (like peanut, vegetable or canola). Heat the oil to 350 - 375 F. (Air Fry and Baking instructions in notes below and blog post too.)

Dredge the onion rings first in the dry,...

Dredge the onion rings first in the dry, then wet and then coat in the breadcrumbs. Make sure to coat thoroughly and let the excess drip off in each step. 

Carefully add the onion rings in batches to...

Carefully add the onion rings in batches to the hot oil and fry for about 3 - 4 minutes or until beautiful and golden brown. Let them rest on a wire rack and salt them immediately. 

You can keep them warm in the oven...

You can keep them warm in the oven on the lowest setting while you make the rest.

Grill your buns in some butter.

Divide your plant based meat into two (3...

Divide your plant based meat into two (3 oz) patties, I recommend a using a scale and a burger press to form the patties in order to make sure they are the same size and thickness.

Grill your patties over medium high heat for...

Grill your patties over medium high heat for 3 minutes or until nice and browned.

Flip your patties, add a slice of vegan...

Flip your patties, add a slice of vegan cheese on top of each one, then a little bit of water to the pan, cover and then steam to melt the cheese.

Cook for 1 minute, the cheese should be...

Cook for 1 minute, the cheese should be melted (if not continue cooking until it does melt). Remove from heat, and then assemble the burger as follows from bottom to top: bottom bun, BBQ sauce, onion rings, two cheeseburger patties, vegan bacon, more BBQ sauce, top bun!

ENJOY!

Top 2 vegan cheeseburger recipes from across the web

The most viewed vegan cheeseburger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

vegan cheeseburger pasta salad

Vegan Western Bacon Cheeseburger

Top 2 vegan cheeseburger recipes from across the web

The most viewed vegan cheeseburger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

vegan cheeseburger pasta salad

Vegan Western Bacon Cheeseburger

The most viewed vegan cheeseburger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine