This Vegan Copycat In-N-Out Burger with Spread tastes like it was made at the restaurant. The mayo-free spread paired with grilled onions had my family fooled. So beat your burger craving with this vegan option.
My favorite part of an In-N-Out sandwich had to be the grilled onions paired with the spread.
I enjoyed it so much that during the first few months of being vegan I still found myself in the drive-thru ordering a bun with grilled onions, lettuce, and tomatoes.
I would then take the sandwich home and cover it in my own sauce I would make with vegan mayo, ketchup, and relish.
As you know, not that long ago I posted my Black Bean Burger. Since then I’ve been thinking of other ways to enjoy my current love of these vegan patties.
A few days ago my husband questioned my ability to make a replica In-N-Out spread. After some thinking, into the kitchen, I went… and this magical memory was created!
This Copycat In-N-Out Vegan Burger with Spread was so sinfully delicious! I couldn't believe how authentic the flavors were. And the mayo-free spread was exactly what I was looking for. It was sweet, savory, and tangy!
A perfect dip for the baked thin-cut fries!
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- black bean patties, or vegan burger patty of choice
- 1 medium white or yellow onion, finely chopped
- 4 burger buns
- Fresh lettuce
- Tomato slices
- ½ cup raw cashews, soaked
- ½ scant cup almond milk
- 1-2 Tablespoon lemon juice, freshly squeezed
- ½ teaspoon pink salt or sea salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 3-4 Tablespoons organic ketchup, start with 3 Tablespoons of ketchup, if needed, add more to taste
- 1 Tablespoon relish
For the Spread
- I suggest prepping the spread first to give it time to chill in the fridge.
- Add your presoaked cashews along with the next 6 ingredients to a high speed blender or nutribullet. (leaving out the relish, that will be added after blending).
- Blend until smooth.
- Stir in the relish and place in the fridge to chill for 30 min.
- Taste and adjust ketchup and relish. If needed, add more almond milk to thin.
For the Burgers
- Prepare and cook your patties according to their directions. For an authentic patty, add mustard to one side and place that side down on the pan. Spread mustard on the other side of the patty before flipping.
- While the patties are cooking, grill the onions (directions below) and prep the veggies: wash and prep the lettuce and slice the tomato.
- Preheat your oven to 400º. Then toast the buns by lining a baking sheet with parchment paper and place the buns cut side down. Toast for about 5 min or until browned to your liking.
For the Grilled Onion
- Chop your onion into small pieces.
- Add about ¼ teaspoon refined coconut oil to a pan or skillet along with the chopped onion.
- Grill over medium-high heat until browned and caramelized, about 10-15 min. Stir frequently and lower the heat if needed.
- Place your patty on the toasted bun. Add spread, lettuce, tomato and grilled onions. Serve with a side of thin cut, baked fries and of course extra spread.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1033mgCarbohydrates: 55gFiber: 6gSugar: 14gProtein: 15g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**