Impossible Cheeseburger with Grilled Onions and Stone Ground Mustard

With a quick pan-sear and a slice of vegan cheddar melted over top, these impossible patties emulate a traditional cheeseburger wonderfully. Some grilled onion rings add an appealing char to the burgers, which is contrasted beautifully by crisp butter lettuce leaves and a tangy stone-ground mustard sauce. (Photo source: Jared Kent)

| Yield: 4 burgers | Time: 30 minutes |

Ingredients

Impossible Cheeseburgers

vegetable oil, as needed

4 4-ounce Impossible burger patties (or other plant-based patties)

2 large white onions, cut into ½-inch thick rings (you should get 3-4 rings per onion)

4 slices of vegan cheddar cheese

salt and pepper to taste

4 hamburger buns

8 leaves butter lettuce, romaine lettuce, or any other green you prefer

1 jar of your favorite pickles

Stone Ground Mustard Sauce

3 tablespoons stone ground mustard

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon sugar

2 tablespoons fresh chives, thinly sliced (optional)

salt and pepper to taste

Preparation

For the cheeseburgers

Heat a heavy drizzle of vegetable oil in a cast iron skillet or other heavy-bottomed pan over high heat. Season the patties with a pinch of salt and pepper and cook for 2-3 minutes on each side, or longer if you prefer a more well-done burger. (Or grill the patties for 2-3 minutes on each side.)

Turn off the heat and top each patty with a slice of vegan cheddar cheese. Put a lid on the pan and keep covered for one minute to melt the cheese.

Remove the patties from the pan and allow to rest on a plate or cutting board for 2-3 minutes before serving.

As the burgers are cooking, heat the broiler to high. Coat each onion ring with a little bit of oil and a pinch of salt and pepper. Place the onion rings under the broiler and broil for 4-5 minutes or until they have a medium char and are semi-soft. Keep warm until ready to serve.

Serve the patties on buns with 1-2 grilled onion rings, a couple leaves of lettuce, 5-6 pickles, and a spoonful of the mustard sauce on the top and bottom bun.

For the stone ground mustard sauce

Stir together all ingredients in a small bowl season to taste with salt and pepper and set aside until ready to serve.

Zero-waste tips

• Save the skins from the onions to make a delicious homemade vegetable stock.