You can easily make this gluten-free by ditching the bun and doing a lettuce wrap instead.
The Plant Based Big-ish Mac
This burger is just a single-decker, but other than that, it looks like the real thing and tastes so much better. The not-too-sweet, tangy special sauce, the crisp lettuce, the raw onions, and the burst of acidity from the dill pickle chip all combine to perfectly balance the richness of that Beyond Meat patty. It’s a winning combination for a reason: The flavors play so harmoniously together.
For the special sauce:
½ cup vegenaise
2 tablespoons French dressing (we like Annie’s because it’s lower in sugar)
1 teaspoon red wine vinegar
2 tablespoons minced white onion
2 tablespoons dill pickle relish
2 teaspoons ketchup (we like Sir Kensington’s)
¼ teaspoon Sriracha
¼ teaspoon garlic powder
for the burger:
1 cup shredded iceberg lettuce
¼ cup minced white onion
dill pickle chips
1 sesame seed bun (gluten-free or regular, depending on your preference)
1 Beyond Meat burger patty, thawed
1 tablespoon grape-seed oil
optional: your favorite vegan cheese (one from the store or one that’s homemade—we like this recipe)
1. First make the sauce: Combine all ingredients in a small bowl and set aside.
2. Then cook the burger patty. Heat a skillet over medium-high heat with grape-seed oil. Cook it for 3 minutes on one side then flip. Layer the cheese (if using) on the patties and cover the pan so the cheese melts. Cook for 3 more minutes.
3. To assemble, open the bun and slather on some special sauce. Add the patty, then a few pickle chips, minced onion, and a heap of shredded lettuce. Slather the top bun with more special sauce and top the burger.