It’s officially grilling season, and nothing says summer quite like a vegan Juicy Lucy.
This vegan recipe truly proves that it’s what’s on the inside that counts. For those who haven’t had the pleasure of sinking their teeth into this summer-approved dish, a Juicy Lucy is a Minnesota-style burger that has a molten core of melted cheese. And we couldn’t resist veganizing it! Toasty bun, griddled onions, oozy, cheesy plant-based burger… BRB, we’re moving to Minneapolis!
This vegan version features a mouthwatering patty made with plant-based burger meat. Beyond Meat and Impossible Burger both make excellent options. And for non-dairy cheese, the options endless. Opt for dairy-free cheddar slices from brands like Miyoko’s Creamery, Violife, or Daiya.
Top this vegan Juicy Lucy with your favorite toppings: pickles, grilled onions, and even extra cheese. And serve with a side of potato chips or crispy, crinkle-cut fries for a meal you’ll be dreaming about long after your last bite.
Vegan Juicy Lucy
- 1 slice vegan cheese
- 2 tablespoons extra virgin olive oil
- 8 ounces vegan burger meat
- 3/4 cup yellow onions, diced
- Salt and pepper, to taste
- Hamburger buns
- Vegan Thousand Island dressing
Cut vegan cheese into four squares.
Pour olive oil into a small bowl and place the cheese squares into the oil.
Microwave the bowl for 15 seconds. Flip the cheese over and microwave for another 15 seconds.
Form the vegan burger meat into a hamburger patty. Place melted cheese into the middle of the patty and cover with another layer of hamburger patty.
In an oiled pan, saute yellow onions and add salt and pepper to taste.
In a separate oiled pan, brown hamburger buns.
Cook hamburger patties.
Add Thousand Island dressing, pickles, and hamburger patty to bun. Top with grilled onions. Enjoy!
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