Ingredients
F
For the onion “buns”:
X
1 XL yellow onion
o
pinch of salt
o
pinch of sugar, optional
o
1 tbsp oil
F
For the patties:
o
1 (12 oz / 340 g) pack plant based ground beef
o
pinch of salt
o
1 tbsp oil
y
2 tbsp yellow mustard
p
4 slices plant based cheddar cheese, or American cheese
F
For the In N Out sauce:
p
¼ cup plain plant based yogurt
r
¼ cup reduced fat / regular plant based mayo
k
¼ cup ketchup
y
1 tbsp yellow mustard
p
1 - 2 pickles, finely diced
p
1 tbsp pickle juice
v
1 tbsp vegan worcestershire sauce
c
2 - 3 tbsp caramelized onions
F
For the wrap:
l
4 large iceberg lettuce leaves
Directions
1
For the onion “buns”:
1
Slice the onion into 4 thick rounds, just under 1 inch thick. Heat the oil in a wide pan over medium heat. Add the onion slices, season lightly with salt and a pinch of sugar if using, and cook undisturbed until deeply golden and caramelized on the bottom. Flip carefully and repeat on the other side. Transfer to a plate and set aside.
X
1 XL yellow onion
o
1 tbsp oil
o
of salt
o
of sugar, optional
2
For the patties:
1
Divide the plant-based ground beef into 4 equal portions and gently roll into balls. Reheat the same pan over medium-high heat and add a little more oil if needed. Place the balls in the pan, cover each with a small piece of parchment, and press down firmly with a spatula to flatten into thin patties slightly wider than the onion slices. Season with salt and drizzle mustard over each patty.
o
1 (12 oz / 340 g) pack plant based ground beef
o
1 tbsp oil
o
of salt
y
2 tbsp yellow mustard
2
Cook until the bottoms are browned and crispy, then flip. Immediately top each patty with a slice of cheese, cover the pan, and cook until the cheese is fully melted.
p
4 slices plant based cheddar cheese, or American cheese
3
For the In-N-Out sauce:
1
While the patties cook, make the sauce by mixing all sauce ingredients in a small bowl until smooth. Taste and adjust as needed.
p
¼ cup plain plant based yogurt
r
¼ cup reduced fat / regular plant based mayo
k
¼ cup ketchup
y
1 tbsp yellow mustard
p
1 - 2 pickles, finely diced
p
1 tbsp pickle juice
v
1 tbsp vegan worcestershire sauce
c
2 tbsp caramelized onions
2
For the wrap:
1
To assemble, place a large sheet of parchment paper on the counter. Lay two iceberg leaves slightly overlapping in the center. Add one onion “bun,” then stack two cheesy patties on top. Spoon about 2 tablespoons of sauce over the patties and finish with another onion “bun.”
l
4 large iceberg lettuce leaves
2
Fold the bottom of the lettuce up over the filling, fold in the sides, and roll tightly from the bottom like a burrito. Wrap the parchment around it snugly and twist the ends like a candy wrapper to secure. Repeat with the second wrap.
3
Slice each wrap in half and enjoy immediately, with extra sauce on the side.
