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These Vegan In-N-Out-Inspired Burgers Taste Just Like The Real Thing

You’d never guess this classic drive-through-esque patty is actually meat- and dairy-free.

vegan cheeseburger
Chelsea Kyle

Women's Health asked our readers what they miss most now that they’ve gone vegan, and so many professed their longing for a classic drive-thru-esque cheeseburger...In-N-Out's animal-style burger to be exact. 

Saucy, melty, and seriously meaty, it may be hard to think that any vegan recipe could take the place of an epic cheeseburger. Think again… thanks to vegan cheese and an Impossible Burger made from all plant-based ingredients, this sammie will have you forgetting all about the beef. 

To create a burger inspired by the California classic (sans meat and dairy), the WH test kitchen smothered the patties with OG yellow mustard and seared them for a crispy meat-like crust. Topped with sweet sautéed onions, a stellar special sauce, and a vegan cheese that actually melts (seriously!), this burger rivals any that you would get at a restaurant. 

So why not indulge in a little nostalgia with this easy, cheesy burger that’s perfect for your vegan diet? Drive-thru who? You can make this epic burger right at home.

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Yields: 4 servings
Total Time: 0 hours 20 mins
3 tsp.

olive oil, divided


onion, finely chopped

Kosher salt

8 oz.

plant-based vegan “meat” (we used Impossible)

2 tbsp.

yellow mustard


slices vegan cheese (our favorite for melting is Violife JustLike MatureCheddar Slices) 


buns, toasted

Special sauce (recipe below), lettuce, sliced tomato, and pickles

  1. Heat 2 tsp oil in a large skillet on medium. Add onion, season with a pinch of salt, and cook, stirring occasionally, for 5 minutes. Add 2 Tbsp water and continue cooking until water has evaporated and onion is just tender; transfer to a plate. 
  2. Shape meat into 4 patties. Heat remaining tsp oil in a large non-stick skillet on medium- high. Add patties and use a large spoon to press to about 3½ inches wide. Cook until bottom is crusty, 2 minutes. 
  3. Spread mustard on the raw side of each burger, then flip and top with cheese. Cook 1 to 2 minutes more. 
  4. Divide sauce among buns, top each with a burger, onion, lettuce, tomato, and pickles. 

Special sauce: Stir together 2 Tbsp vegan mayo, 1 Tbsp ketchup, 1½ tsp sweet pickle relish,½ tsp white vinegar.

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