THE DOUBLE UP BURGER
- 4 portions
Ingredients
|
Vegan mayonnaise alternative
|
1/2 cup |
|
Hunt's® Tomato Ketchup
|
3 tbsp |
|
Vlasic® Sweet Relish
|
2 tbsp |
|
Granulated sugar
|
1-1/2 tsp |
|
White wine vinegar
|
1-1/2 tsp |
|
Potato buns
|
4 |
|
PAM® High Yield Canola Cooking Spray, as needed
|
0 |
|
Gardein® Ultimate Plant-Based Burgers
|
4 |
|
American flavor vegan cheese alternative
|
4 slices |
|
Vlasic® Ovals Hamburger Dill Chips
|
12 slices |
|
Heirloom tomato, sliced
|
1 large |
|
Shredded lettuce
|
1-1/2 cups |
|
Diced white onion, caramelized
|
1/4 cup |
Preparation
Stir together mayonnaise, relish, sugar and vinegar in small bowl; set aside.
Spray 12-inch nonstick skillet with avocado oil spray. Cook onion over medium heat until lightly browned, 3 to 5 minutes; remove from pan and set aside. Lightly spray cut side of buns with cooking spray. Toast buns in skillet, face-down until golden brown, 2 to 3 minutes. Remove from skillet and set aside; keep warm.
Cook Gardein Ultimate Burgers as directed on package using the skillet method. In the last 3 to 5 minutes of cooking, place one slice of cheese on top of each burger; allow cheese to melt and burger to finish cooking.
For each burger, layer pickle slices, tomato and shredded lettuce as desired on bottom half of bun. Place burger on top of lettuce and spoon 1 to 2 tablespoons of mayo-relish sauce and about 1 tablespoon of caramelized onion. Finish with top of bun. Serve.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 397 mg | 40% |
| Carbohydrate | 49 g | 16% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 26 g | 40% |
| Iron | 5 mg | 28% |
| Potassium | 376 mg | 0% |
| Calories | 520 kcal | 26% |
| Sodium | 1470 mg | 61% |
| Protein | 26 g | 52% |
| Polyunsaturated Fat | 3 g | 16% |
| Saturated Fat | 11 g | 56% |
| Sugars | 12 g | 1% |
| Dietary Fiber | 3 g | 13% |
| Vitamin C | 8 mg | 14% |
| Vitamin A | 597 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet