This is a bonus guest recipe by Caleb of @vegancatman on Instagram! He’s in the process of building his website so make sure you give him a follow on instagram to see what he’s up to!
This recipe was put together in the spirit of creating the ultimate game day snack and proving that anything you can think of, you can make vegan. These are a rip on an In-n-Out Double-Double animal style burger but NO ANIMALS harmed! Eating it in a potato skin is kind of like eating a burger and fries at the same time! Follow my Instagram for future updates on my blog I’m creating where I will share this and other recipes. Enjoy! – Caleb – @vegancatman
4 medium size Russet potatoes
3-4 Tbsp melted vegan butter (I like Miyoko’s!)
2 Beyond Meat Beyond Burger (you could use other burgers, but I used this as you will divide it and mold it)
4 slices vegan cheddar cheese (I use Follow Your Heart)
2-3 Leaf lettuce pieces
24 sliced dill pickles (I use Bubbies and cut them from whole pickles)
1 medium tomato (4 slices halved)
1 medium yellow onion
Salt n Pepper
3 Tbsp Ketchup
2 Tbsp Mustard
½ Cup vegan mayo (I use Just Mayo)
1 Tbsp sugar
1 tsp vinegar
Poke holes with a fork in all the potatoes and place on oven rack at 400 degrees for 50-60 minutes.
While these are cooking you can prep everything else. Divide each patty into quarters so you have 8 pieces of burger. Mold these into 8 small patties and set aside. Combine your special sauce ingredients and refrigerate so the sauce has time to set up. Cut your four slices of cheese into fourths leaving you with 16 pieces of cheese. Slice your dill pickles, tomato and tear your pieces of lettuce.
Remove potatoes and let cool. While cooling dice your onion and start grilling them.
Slice your potatoes lengthwise so you have 8 halves. Scoop out the center of the potato leaving a ring of potato and the skin. I like just enough potato but not too much that it overpowers the skin, plus these are STUFFED so you will need the room! Flip the potato skins over and baste the skins with butter. Place back in the oven on broil. Start your burger patties in a pan while watching your tater skins. When the skins brown a bit and start to get a bit crispy pull them from the oven, flip and butter the potato side and season with salt n pepper. Broil again. With your burger patties going smear each side with some mustard before flipping. Flip and cook until almost done and cover each mini patty with two squares of cheese. PRO TIP: Toss some water in the pan and cover with lid for a minute to get the cheese nice and melty. Remove your potato skins now, the potato side should start to get golden brown. Set aside to cool for 5 min.
Double up your burger patties so you have 4 double-double patties. Half these leaving you with 8 half burgers. Assemble your skins with grilled onions, then patties, then lettuce, ½ tomato slice, 3 pickle slices and plenty of special sauce. Serve immediately while the warm ingredients are still warm. If you are transporting these or making these ahead of time just assemble with the burger patties and onions and leave the cold ingredients out. This way you can quickly reheat a tray of the skins then assemble with the cold ingredients.