Vegan Cheese Burgers

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Ingredients

30mins

2-3 servings

1x Impossible Plant Based Beef Mince 340g OR 2 x Impossible Plant Based Beef Burger 227g (Both are available at most Woolies)
1x Medium-Large Brown Onion (depending on how much onion you want)
1x Jar of Burger Pickles (or whatever type you prefer)
1x Packet of sliced Vegan Cheese (Sheese from Coles is decent, or Nudairy is really good from HFM or other similar grocers)
American Mustard
Tomato Sauce/Ketchup
4-8 Slicesbread or 2-4 Buns depending on how many burgers you're going to make

Saved

30mins

1

Cook the Impossible mince the same as you would regular beef mince - cook until it's a little brown on the underside then flip and refer to Step 4.
Side note:
If you get the 340g pack split the mince into the portions you want then roll them into balls, place them in the pan, and squish them into patty shapes with a spatula.
VERY important note:
DO NOT use oil to cook the Impossible Mince/Patties - you'll need to add water to melt the cheese over the top afterward, so use water instead of oil.
2

Toast your bread/buns if desired (we do as they hold together better when eating) and butter it.
3

Dice the Onion into small pieces.
4

Once the Patties are brown on both sides place a slice of cheese on top of each patty and add some water. Place or hold a lid over the pan to trap to steam - this will melt the cheese over the patties.
5

The best method we've found to stick the burgers together is to place the patty down (with the melted cheese on top of course) onto the bread first, then place the pickles on top of that, followed by your mustard and tomato sauce, then sprinkle your onion on top of the sauces.