The Slutty Vegan
Photo by Andrew Cebulka

4 servings

  • 2 pounds ground beef,
  • Salt and pepper,
  • 8 slices American cheese
  • 4 buns, preferably homemade
  • 8 tablespoons signature sauce (recipe follows)
  • 16-20 slices pickled white onion (recipe follows)
  • Signature Sauce
  • ¾ cup sauerkraut, puréed
  • Pickled White Onions
  • 2 large white onions, julienned
  • 1 cup apple cider vinegar
  • ½ cup water
  • ½ cup light brown sugar, packed
  • 1 teaspoon salt
  • 1 teaspoon whole fennel seeds, toasted
  1. Form ground beef into 8 equal-size balls. Put between 2 pieces of parchment paper or wax paper. Using a small saucepan or pot, flatten burgers by pressing down, forming ¼-inch patties. Season with salt and pepper.
  2. Allow 2 large skillets (preferably cast iron) or a griddle to get very hot. Place burgers in pans and cook for 2−3 minutes on each side. These will be medium to medium well and should have a caramelized crust.
  3. Top each patty with a slice of American cheese and remove from pans or griddle.
  4. Prepare buns with 1 tablespoon signature sauce on top and bottom of each bun. Place 4−5 pickled onions on the bottom bun. After removing burgers from the pans, stack 2 burgers together and place on bottom bun. Finish with top bun and serve immediately.

Signature Sauce

  1. Mix all ingredients evenly.

Pickled White Onions

  1. Place onions in a heatproof bowl. Combine all ingredients except onions in a pot and bring to a boil.
  2. Remove from heat and pour liquid over onions. Allow to cool. Refrigerate.

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