Smash burgers are trendy right now. You smash the patty with a spatula while it cooks. I like doing it because it cooks faster and makes the patty a bit more crispy.
I’m quite picky when it comes to preparing and eating my burger. I don’t just throw the ingredients together in a random order, there is some thought behind it. In this post I share with you how I make a vegetarian smash burger at home.
I used a Laugen bun for this recipe, which is basically a German soft pretzel in bun form. The deep brown colour comes from the lye bath the buns get before baking, which gives them that classic pretzel look. I like the buns to be toasted so the sauce doesn’t soak in too much. It keeps them from getting soggy and adds a bit of texture.
I bought a plant-based patty from the brand Beyond Meat. The patty should be stacked as close to the bottom bun as possible. It’s easier to eat that way and gives a better mouthfeel when everything else is stacked on top.
When building the burger, I prefer melting the cheese directly on the patty instead of adding it cold. Then I add pickled onions or pickles, or whatever is in the fridge. Once the top bun is on, I stick a skewer through to keep it all together. This time I used a regular round wooden skewer, but the short squared ones are even better for stability.
Hope you enjoy it as much as I do.
Vegetarian Smash Burger
Adjust servings here:
Equipment
- frying pan
- spatula
- skewer optional
Ingredients
- 1 vegetarian patty
- 1 slice cheddar cheese
- 1 lauge bun or use regular burger buns
- 2 small leaves iceberg lettuce
- 1/4 avocado
- pickled onions or use pickles
- tomato ketchup
- oil or butter
- salt & pepper
Instructions
- Toast the bun in a frying pan without oil over medium-high heat.
- Add a bit of oil and place the patty in the pan. Fry on both sides for about 30 seconds, then press it down with the back of a spatula while still in the pan. Fry for another few minutes on low to medium heat.
- Place a slice of cheddar cheese on top of the patty. Turn off the heat, cover the pan with a lid and let the cheese melt for about 3 to 4 minutes.
- Heat another frying pan over medium-high heat. Add oil or butter, crack in an egg and fry it in the way you like it.
- Scoop out the avocado and mash it with the back of a fork. Spread it on the bottom bun.
- Wash the lettuce and place 2 leaves on top of the mashed avocado.
- Add tomato ketchup at the inner part on the top bun.
- Wash and slice a tomato, cut a slice which is about 0.5 cm (¼ inch) thick.
- Place the patty on top of the lettuce, then add the tomato slice.
- Add the fried egg and pickled onions. Season with a little bit of salt and pepper.
- Add the top bun and place the burger on a plate. Then, stick a skewer down the center of the burger to keep it all in place.
Enjoy!
