Meatless Cheeseburger Grilled Cheese

Everything But The Burger

This Meatless Cheeseburger Grilled Cheese brings all of the nostalgic energy without the meat, instead using creamy mayonnaise and ketchup mixed with Worcestershire powder, garlic powder, paprika, and a splash of pickle juice to create that unmistakable burger sauce flavor. Finely minced onion and dill pickles are tucked between layers of melty American cheese and packed in bread toasted in butter with just a tiny touch of sesame oil so every bite tastes like your favorite drive thru order.

Every year I try to challenge myself to come up with a different grilled cheese for every single Friday during Lent, and let me tell you, that is not as easy as it sounds. I wanted something that still felt indulgent and fun but didn’t rely on meat.

This sandwich is crispy on the outside, gooey in the center, and full of classic cheeseburger flavor in grilled cheese form. The Meatless Cheeseburger Grilled Cheese ended up being one of my favorite experiments.

Even if you’re not observing Lent, this is just a really great grilled cheese recipe to have in your back pocket for a cozy Friday night when you want something nostalgic and satisfying.

I Made A Mistake

The first time I made these I got a little heavy handed with the butter and sesame oil in the pan because I really wanted that toasted hamburger bun flavor. Well, too much of a good thing is still too much.

The bread soaked up more fat than it needed and the sandwiches were slightly soggy instead of crisp. I adjusted the amounts, used just a light touch of sesame oil with the butter, and that balance is what you see reflected in the recipe card.

The second round came out perfectly golden and crisp with that subtle burger aroma instead of greasy.

Watch The Heat

One very important thing I learned is that you cannot crank the heat. The mayonnaise and ketchup mixture on the outside of the bread will melt and darken too quickly if the pan is too hot.

This can make the exterior cook before the cheese fully melts. Instead keep your skillet at a steady medium or even medium low and toast the sandwiches slowly.

This gives the cheese time to melt and the onion and pickle mixture time to warm through. It will also give the outside time to develop that beautiful golden crust without burning or separating.

What Is Worcestershire Powder?!

One ingredient I really love using in recipes like this is Worcestershire powder instead of the liquid sauce. When you’re already working with mayonnaise, ketchup, and pickle juice, the last thing you want to do is add even more moisture and risk a soggy sandwich.

The powder gives you that deep, savory, slightly tangy umami flavor without thinning out the burger sauce. If you only have Worcestershire sauce on hand, you can absolutely use it but reduce the amount by about half so you’re not adding too much liquid.

This is actually the same reason I use Worcestershire powder on my Caesar salad croutons. You get all that bold flavor without making the bread damp before it toasts.

Choose Your Onions

If you want to take this in a slightly richer direction, you can absolutely caramelize your onions first instead of using the finely minced raw onion. Just follow the same slow, patient method I use for my Really Really Great Onion Dip.

Cook them low and slow in butter until they’re deeply golden, sweet, and jammy. Let them cool slightly, then layer them between the two slices of cheese. This is just like the raw onion mixture so the bread stays protected.

You can also swap the minced pickles for classic sliced hamburger dill chips if that’s what you have on hand. Since those slices are thicker and less watery than a fine mince, you don’t have to be quite as careful about the sandwich getting soggy, especially with the double-cheese barrier holding everything in place.

Keep It Crisp

Because I was using finely minced onion and pickles, I knew moisture control was going to be everything. After chopping them, I patted the mixture dry with a paper towel.

I let it sit in a small strainer over a bowl also, for a little while, so any excess liquid could drain off before it ever went near the bread. It only takes a few extra minutes, but it makes a big difference in keeping the sandwiches crisp instead of soggy.