Vegan Undeniable Cheeseburgers with Dill Pickle Sauce | PC.ca

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NewVegan Undeniable Cheeseburgers with Dill Pickle Sauce

A plant based burger with all the fixings in a sesame seed topped bun.

PC Plant-Based Beefless UndeniableTM Burger

New

Vegan Undeniable Cheeseburgers with Dill Pickle Sauce

We’ve kept it simple and nostalgic with the toppings here – including an addictive vegan riff on the...

We’ve kept it simple and nostalgic with the toppings here – including an addictive vegan riff on the dill pickle sauce often slathered on traditional fast-food burgers. Many burger buns are inherently vegan, but check the ingredients list to make sure. [How to make fridge pickles](https://secure.pcinsiders.ca/insidersproject/en/read/article/how-to-make-fridge-pickles "How to make fridge pickles")

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 35 mins
  • Serves: 4
  • Dish Type: Canadian, American, Vegan
  • Season: Summer, Fall, Spring
  • Course: Dinner
  • Main Ingredient: Plant-Based Burger
  • Serving Size:

    1 burger, 1 tbsp sauce

  • Calories

    700 cal

  • Total Carbohydrate

    55 g

  • Total Fat

    38 g

  • Saturated Fat

    11 g

  • Dietary Fibre

    2 g

  • Protein

    36 g

  • Sodium

    1150 mg

  • Sugars

    10 g

NewVegan Undeniable Cheeseburgers with Dill Pickle Sauce

A plant based burger with all the fixings in a sesame seed topped bun.

PC Plant-Based Beefless UndeniableTM Burger

  • Serving Size:

    1 burger, 1 tbsp sauce

  • Calories

    700 cal

  • Total Carbohydrate

    55 g

  • Total Fat

    38 g

  • Saturated Fat

    11 g

  • Dietary Fibre

    2 g

  • Protein

    36 g

  • Sodium

    1150 mg

  • Sugars

    10 g

How to make

Ingredients

  • 2

    portobello mushroom caps, stems removed
  • 1

    small red onion, sliced into 1/4-inch (5 mm) thick rounds
  • 2 tbsp (30 mL)

    olive oil
  • 1/4 tsp (1 mL)

    black pepper
  • 1 pkg (452 g)

    frozen PC® Plant-Based Beefless Undeniable Simulated Beef Burgers
  • 4

    vegan cheddar-style cheese alternative slices
  • 4

    vegan burger buns
  • 1

    tomato, cut into rounds (optional)
  • Dill Pickle Sauce:

  • 1

    dill pickle, finely chopped
  • 1/4 cup (60 mL)

    PC® Plant-Based Mayo-Style Spread
  • 1 tbsp (15 mL)

    ketchup
  • 2 tsp (10 mL)

    whole-grain Dijon mustard

How to make

  • Step 1

    Preheat barbecue to medium heat. Lightly oil grill.

  • Step 2

    Toss together mushrooms, red onion, oil and pepper in large bowl. Place frozen burgers, mushrooms and red onion on grill. Cook, lid down, flipping burgers, mushrooms and red onion once, until burgers are cooked through and mushrooms and red onion are tender and grill-marked, 12 to 14 minutes; place cheddar-style slices on burgers in last 2 minutes of grilling.

  • Step 3

    Remove burgers, mushrooms and red onion from grill; let rest 2 minutes. Meanwhile, add burger buns, cut sides down, to grill. Cook until grill-marked, about 1 minute.

  • Step 4

    Dill Pickle Sauce: Stir together pickle, mayo-style spread, ketchup and mustard in small bowl. Set aside.

  • Step 5

    Thinly slice mushrooms. Arrange bun bottoms, cut sides up, on work surface; top with burgers, mushrooms, red onion and tomato (if using), dividing evenly. Spread sauce over cut sides of bun tops; sandwich over burgers.

  • Try this:

    Grill up 4 portobello mushroom caps and stack them in the burgers whole instead of slicing them, if you prefer.

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