It’s the unofficial official start to summer, Memorial Day! Of course more importantly remembering and honoring people who died while serving in the United States Armed Forces. Many people get together to grill and have picnics and burgers are at the top of the list for what’s cooking today so I thought it was the perfect day to share my version of a Juicy Lucy. This Vegan Juicy Lucy perfect for Meatless Monday and all your plant-based food loving and vegan friends you might be cooking for.
Juicy Lucy Burgers are a Minnesota classic burger where the cheese is cooked inside the burger, often more on top too. Juicy Lucys are right up there with Tator Tot Hotdish for “Minnesota born classics”. While I was pregnant I craved them which was BEYOND crazy! Yep right up there with the only other crazy craving I mentioned before blue cheese. Crazy cravings lead to some amazing combos though including this one.
Using Beyond Meat Plant-based Burgers and the perfect blend of 2 dairy-free, vegan, cheeses makes this burger beyond delicious! If you don’t want cheese on top you can use just one cheese as an option. To make it creamy I used Miyoko’s Sensational Scallion Cream Cheese which is a must try if you are looking for a dairy-free/vegan cream cheese. Not sponsored just a favorite! Thick, creamy cream cheese with scallions makes it an ultimate savory spread that’s so versatile you can use it for more than just spreading on bagels. It works perfectly in this burger because it melts out and has the perfect creamy texture. If you are only going to use one cheese for your burger THIS IS IT!
Since I was adding cheese on top I also added some in the middle so it was a little less creamy and had more structure. I really can’t decide which way I like better. For the second cheese I use Miyoko’s Fresh VeganMozz. If you’ve followed me for awhile you already know this is my GO TO pizza cheese, a serious game changer. If you’re a new reader just search pizza on my site to see some of the delicious combos I’ve thrown together with it.
From there you just put the burger on your favorite bun, I used a sprouted bun from Angelic Bakehouse since we didn’t have time to make our homemade sourdough buns, and any toppings you want. Going simple with toppings here I did the classic lettuce, pickle, and onion. Oh and ketchup and mustard.
Hope you all are all having an amazing Memorial Day weekend and a big thank you to any service members that are reading this.
Not only is it Memorial Day but it’s also Meatless Monday and there are more great recipes linked up below! As always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 2 packages Beyond Meat The Beyond Burger Plant-based Burger Patties, 2 patties per package
- 1/4-1/3 c Miyoko's Sensational Scallion Cream Cheese*
- 4 oz Miyoko's Fresh VeganMozz
- 4 buns (Angelic Bakehouse Sprouted Buns)
- toppings and garnish of choice (tomatoes, lettuce, onion, pickles, mayo, ketchup, mustard)
Ingredients
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|
- Shred Vegan Mozz cheese and prepare toppings.
- Carefully cut burger patties in half.
- To the middle of one of the patty halves add 1 tablespoon of cream cheese and 1 tablespoon of shredded mozzarella. Top with the other half of the burger patty and carefully seal the edges and mold back into a single patty. Repeat with remaining burgers.
- Heat a cast iron skillet to medium-high heat.
- Add prepared burgers, cook 4 minutes.
- Flip burgers and top with remaining grated mozzarella cheese if desired.
- Cook for 4 minutes.
- Remove burgers, place on bun and top with desired toppings.
- Enjoy!!
If you want a really creamy middle use twice as much Sensational Scallion Cream Cheese and omit the Fresh VeganMozz or half the amount only for topping the burgers if desired.
Like it, PIN it for later!
Deborah Brooks
I have not heard of a Juicy Lucy but count me in! The beyond meat burgers are so good and this is an easy way to make them more yummy. will definitely try!