Vegan Gluten Free Smash Burgers

Total time35 min

Prep time15 min

Cook time20 min

Smash burger night just got a serious upgrade. These are built with that signature ultra-thin, ultra-crispy edge you get from pressing hard into a screaming-hot skillet, so every bite delivers deep caramelization and craggy, golden crust. The gluten free buns get toasted right in the same pan until lightly golden, soaking up all that leftover flavor before they're stacked high. Crisp shredded lettuce, juicy tomato slices, and tangy dill pickles bring the crunch, while a smear of mustard and ketchup on the bun keeps things classic and a little messy in the best way. It's the kind of double-patty, fully loaded burger that tastes like a diner splurge but fits neatly into a vegan spread. Quick to cook, endlessly satisfying, and a genuinely great pick for anyone building a vegan burger night.

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tsp kosher salt
½ tsp black pepper
1 tbsp neutral oil (such as canola oil or avocado oil)
4 slices american cheese or cheddar cheese
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

4 gluten free burger buns, split
¼ cup mayonnaise
2 tbsp yellow mustard
2 tbsp ketchup
1 cup shredded iceberg lettuce
1 medium tomato, thinly sliced
8 dill pickle slices (optional)

Instructions

1
Divide the ground beef into 8 equal balls (about 3 oz each) — do not pack or season them yet. Set aside on a plate.
2
Heat a 12-inch cast iron skillet or heavy griddle over high heat for 3–4 minutes, until the surface is smoking and a drop of water evaporates on contact. Add the oil and swirl to coat.

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