For the most delicious plant-based burger, follow this recipe for spicy special sauce and for cooking Impossible and Beyond Meat burger meat into tasty patties.
Kosher salt and freshly ground black pepper1. Make the spicy special sauce: Stir together the mayonnaise, relish, ketchup and cayenne in a small bowl.2. Divide the burger “meat” into four even pieces and shape into thin patties the same diameter as your buns. Press firmly so that the patties won’t fall apart.
3. Heat a large well-seasoned cast iron skillet, griddle or nonstick pan over medium-high heat. Coat lightly with a thin sheen of oil and put the burger buns, cut sides down, on the hot surface. Cook until dark golden brown, 1 to 2 minutes. Transfer to plates, cut sides up. 4. Add more oil to the hot skillet so that the bottom is completely coated with an ⅛ inch or more and heat until it looks wavy. Carefully slide the patties into the shimmering oil and cook until the bottoms are evenly dark brown, 2 to 4 minutes. Slide a thin spatula under a patty, wiggling if needed to help it release from the pan, and carefully flip. Repeat with the remaining patties. Sprinkle the browned tops generously with salt and pepper.
5. Meanwhile, divide the special sauce among the bottom buns. You should have a thick coating. Spread mustard all over the top buns. Place the hot patties onto the bottom buns. Shingle a layer of pickles over each patty, then top with the onion, tomato, lettuce and top buns. Serve immediately.
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