Vegetarian Gluten Free Smash Burgers

Total time35 min

Prep time15 min

Cook time20 min

These smash burgers are all about that iconic crispy, caramelized crust you get from pressing patties hard into a screaming-hot skillet — thin, lacy edges and a deep golden-brown sear in every bite. A slice of melty American or cheddar cheese goes on right off the heat so it turns gooey and rich before the patties even leave the pan. Toasted gluten free buns hold everything together, slathered with creamy mayo, tangy mustard, and sweet ketchup for that classic drive-in flavor. Crisp shredded iceberg, juicy tomato slices, and briny dill pickles add crunch and brightness to balance the richness of the cheese. It's a fast, high-heat cooking method that rewards patience with texture — smash hard, resist the urge to move the patty, and let the crust do its thing. This one's a satisfying pick for a vegetarian table that still wants all the drama of a classic diner-style burger.

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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 Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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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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