I recently posted the most amazing burger recipe I’ve ever eaten, Sean Brock’s Famous Husk Burger with Crispy Baked Wedge Fries. I didn’t even finish that amazing burger before I thought, why not do this meatless. For the last several years we have been cutting down on the red meat we eat. Specifically we’ve been enjoying Beyond Burgers. As a teen, I tried cutting out all meat. Gradually I realized I missed it so gave up on being vegan. I always said that if and when someone creates something that tastes as good, I’d switch. Beyond burgers may not be perfect, but they are dang close. I also used some meatless bacon, which again, wasn’t as good as bacon but in the burger it worked very well.

The first time we made these I actually used the Beyond Burgers that were premade. The second time I used the packaged Beyond Beef so that I could: 1. make the four patties in the same size I made for the original Husk Burgers with beef and 2. so I could mix the bacon into the “beef” like also like Husk Burger.

Ingredients

Ingredients for the Special Sauce

• 2 tbsp vegan mayonnaise, we used Veganaise
• 2 tbsp yellow mustard
• 1 tbsp ketchup
• 1+ tbsp bread and butter pickles, diced
• 1+ tbsp pickled jalapeno, diced
• 1/2 tbsp lemon juice
• Several dashes hot sauce
• Several dashes pepper vinegar, Texas Pete
• Season with salt and pepper

Ingredients for the Burgers

• 2 Beyond Beef packages, thawed
• 4 strips Vegan bacon, par cooked and chopped, we used Sweet Earth Benevolent Bacon
• 2 brioche buns
• 1/2 cup white onion, shaved
• 8 slices American cheese (we used Violife vegan cheese)
• 10 bread and butter pickles
• 1 package frozen Alexia Fries, House Cut

Directions

How to make Special Sauce

1. Combine all ingredients in mixing bowl and stir to combine. Add more or less of what you want.
2. Cover and refrigerate.

How to make Meatless Husk Burgers

1. In a mixing bowl, mix the Beyond Beef and the bacon. Portion the meat mixture into 3 ounce patties.
2. Heat the oven to 425F. Place the fries on sheet pan. Cook 10 minutes and flip and cook another 8-10 minutes or until desired doneness.
3. While the fries are cooking, place the buns on the bottom rack of the oven with the insides facing down. Toast until golden brown and set aside, careful not to over toast like I did.
4. Heat a large cast iron skillet or stainless steal pan over medium high heat.
5. Place the patties on the skillet and cook until charred, pressing down with a spatula to keep flattened, about 2 minutes.
6. Flip the patties and cook for approximately 2 more minutes for medium.
7. On four of the patties, place the shaved onions to cover.
8. Place a slice of American cheese on each patty and move the pan to the oven. Allow the cheese to melt completely.
9. Stack the non-onion patties on top of the onion patties. Remove from heat.
10. Smear both sides of the buns with Special Sauce.
11. Place five pickles on the bottom half of each bun. Add the patties and the top halves of the buns. Enjoy.