Combine all ingredients for Dilly Ranch Sauce and set aside. Note: If you can't find vegan sour cream, you can use vegan mayo. (Or 2oz of each!)
Sprinkle salt and pepper on both sides of burger patties. Combine all remaining ingredients for marinade and brush evenly onto both sides of all patties as well. For best results, let marinate (in fridge) for at least 30 minutes.
Cook burgers in a preheated skillet on medium-high. For a “medium rare, we do 2-3 minutes per side. (3 minutes if making 3 juicy big burgers from 1lb brick). When you flip your burger to cook the second side, place your vegan cheddar on top. Cheese should start to melt within 2-3 minutes.
While cheese melts, prep your buns! On a (slightly warm or toasted is best!) pretzel
Roll, slather BBQ sauce on top, and a heap of ranch sauce on the bottom.
When burgers reach desired doneness, remove from heat and assemble them on the bun! Don’t forget to add 1-2 onion rings (baked in advance) on top of the cheese). We recommend serving with our Creamy Dill Potato Salad.
Tip: Do not let burgers come alllll the way to room temperature before cooking. Beyond and Impossible handle better when cold. Place your marinated burgers back into the fridge until ~5 minutes before cooking.
Wing It: Around my house, we LOVE spice... using a jalapeño BBQ sauce is delicious! Whole Foods brand works, too. Feel free to double or triple the recipe to feed a hungry crowd! My family likes a thicker, juicier burger, so we make 1/3 lb patties vs. the 4oz.