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Rach mixes up the ultimate spicy special sauce for her Big S'mack Burgers topped off with melted Swiss cheese.
The burger rub is optional: "Think corned beef or pastrami spice, but salt and pepper is just fine," Rach says. "This batch makes enough for 8 patties or 2 recipes."
Ingredients
For the Spicy Big S'mack Sauce:
- ¾ cup sour cream or Greek yogurt
- ¼ cup ketchup
- 3 tablespoons dill pickle relish
- 1 clove garlic, grated
- About 1 tablespoon prepared horseradish
- About 2 teaspoons Worcestershire sauce
- Salt and pepper
- Dried or fresh chopped dill and chive, optional
Burger rub (optional):
- About 1 teaspoon dry mustard (⅓ palmful)
- About 1 teaspoon pimenton (smoked sweet paprika), or paprika (⅓ palmful)
- About 1 teaspoon ground cumin (⅓ palmful)
- About 1 teaspoon ground coriander (⅓ palmful)
- Salt and pepper
- About 1 teaspoon ground fennel or fennel pollen
- About 1 teaspoon ground red pepper or red pepper flakes
For the burgers:
- 4 plant-based meat patties (Rach likes Impossible) or 1 ½ to 2 pounds ground sirloin (85%), formed into thin patties, 6 to 8 ounces each, thinner at center than edges for even cooking
- Non-aerosol cooking spray
To assemble:
- Swiss cheese slices
- 4 soft sesame seed burger rolls (Rach likes Big Marty's)
- Chopped iceberg or Romaine lettuce
- Finely chopped white onion
Yield
Serves: 4
Preparation
For the spicy sauce, stir up sauce in a small bowl.
For burger rub, if using, combine in a bowl.
For the burgers, heat up a cast iron or nonstick skillet over medium-high heat. Coat with cooking spray. Season patties with salt and pepper or rub, if using, for extra spicy burgers/patties. Cook 8 minutes, flipping halfway through and adding cheese for the last minute or so to melt Swiss.
Build burgers: bun bottom, sauce, onion, patties with melted cheese, lettuce and sauce, bun top.