Ingredients
F
For the Burgers:
p
16 oz plant based ground beef, thawed
S
Salt and black pepper
F
For the Caramelized Onions:
l
1 –2 large yellow onions
o
1 tbsp oil
s
½ tsp salt
F
For the In N Out Sauce:
p
½ cup plain vegan yogurt
v
¼ cup vegan mayo
k
¼ cup ketchup
c
2 tbsp caramelized onions
s
½ tbsp sweet relish
d
½ tbsp dijon mustard
d
1 tbsp distilled white vinegar
s
1 tsp soy sauce, optional
F
For the Tacos:
s
4 six inch flour tortillas
v
4 slices vegan American cheese or Cheddar slices
s
1 cup shredded lettuce
R
Remaining caramelized onions
Directions
1
For the Caramelized Onions:
1
Finely chop the onions. Heat 1 tbsp oil in a large skillet over medium heat, then add the onions and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown and caramelized, about 15 minutes. If they start to look dry, add 1 tbsp water, scrape up the browned bits, and stir until the water evaporates. Repeat this 2–3 times for the deepest flavor. Transfer the onions to a bowl and set aside.
l
1 –2 large yellow onions
o
1 tbsp oil
s
½ tsp salt
2
For the In-N-Out Sauce:
1
Mix together all of the sauce ingredients in a small bowl until smooth. Taste and adjust if needed, then refrigerate until ready to use.
p
½ cup plain vegan yogurt
v
¼ cup vegan mayo
k
¼ cup ketchup
c
2 tbsp caramelized onions
s
½ tbsp sweet relish
d
½ tbsp dijon mustard
d
1 tbsp distilled white vinegar
s
1 tsp soy sauce, optional
2
For the Burgers:
1
Divide the plant based ground beef into 4 equal balls, about 85 g each. Place one ball on top of a tortilla and press it down firmly until the meat spreads into a thin, even layer almost to the edges. Repeat with the remaining tortillas. Season each with salt and pepper.
p
12 oz plant based ground beef, thawed
s
4 six inch flour tortillas
S
Salt and black pepper
2
Heat 2 tbsp oil in a large skillet over high heat. Once hot, place one tortilla beef-side down in the pan. Immediately press it down with a spatula or burger press and cook for 3–4 minutes, until the beef is deeply browned and crispy at the edges. Use a metal spatula to carefully scrape and flip the taco. Reduce the heat to medium, place a slice of vegan cheese on top of the beef, cover the pan with a lid, and let the cheese melt for 30–60 seconds. Transfer to a plate and repeat with the remaining tacos.
o
2 tbsp oil
v
4 slices vegan American cheese or Cheddar slices
3
To serve, drizzle a generous amount of sauce over each taco, then top with caramelized onions and shredded lettuce. Serve hot and enjoy!
R
Remaining caramelized onions
s
1 cup shredded lettuce
