PB&J Burger

PB&J Burger

Right, this one is absolutely wild in the best possible way. A PB&J burger sounds like something you'd dare a mate to eat, but trust us on this one, the combo of salty peanut butter, sweet jammy onions, and a proper juicy plant-based patty is genuinely one of those 'why haven't I always done this' moments. The caramelised onions alone are worth making just to eat on toast, but piled onto a burger they take the whole thing somewhere completely different. We keep coming back to this one because it hits every note: sweet, savoury, rich, and a little bit ridiculous. Make it tonight and you'll be texting people about it tomorrow.

Cook: 45 min
Serves 8

Before You Start

  • Large saucepan
  • Large baking tray
  • Hot grill

Ingredients

  • 2 tbsp brown sugar
  • 4 tbsp crunchy & runny peanut butter
  • 4 tbsp chilli jam
  • 3 white onions
  • 8 Meatless Farm Burger Patties
  • 4 plant-based brioche buns
  • 1 romaine lettuce heart
  • 4 thick slices of plant-based cheese
  • olive oil
  • Salt & pepper to taste

Method

1

Make the caramelised onions

  • Peel and finely slice the onions
  • Place a large saucepan over a medium-low heat and add a good drizzle of olive oil
  • Once warm, add the sliced onions and a pinch of salt
  • Mix well and cook for 30 minutes until the onions have turned really soft and gooey, adding a dash of water if needed so the onions don't stick to the bottom of the pan
  • Once soft, mix through the brown sugar and cook for a further 5 minutes until the sugar granules dissolve
2

Cook the burgers

  • Place the burger patties onto a large baking tray and push each down with your hands so they become thinner, shaping the sides together if needed
  • Drizzle some olive oil into your hands and rub around the burgers so they become slightly oiled on the outsides
  • Place the burger patties onto a hot grill and cook on each side until golden brown on the outsides and cooked through
3

Finish the burgers

  • Once the burgers have nearly finished cooking, place the slices of vegan cheese on top over half of the burgers and leave to melt
  • Slice the lettuce and form the burger, layering up the peanut butter, chilli jam, lettuce and burger patty

Tips & Variations

  • Don't rush the onions: We know 30 minutes feels like forever but low and slow is the only way to get that proper gooey caramelised result. Crank the heat and you'll just get burnt onions, not the good stuff.
  • Peanut butter choice matters: We find a smooth, natural peanut butter works best here. The oily ones melt into the burger beautifully. Crunchy works too if you want a bit of extra texture going on.
  • Toast your buns: This sounds obvious but it makes a massive difference. A lightly toasted bun holds up to all that saucy goodness without going soggy on you halfway through.

Why This Works

The trick here is patience with those onions. Thirty minutes feels like a long time but that's where all the magic happens, they go from sharp and raw to this deep, sticky, almost jam-like situation that perfectly mirrors the PB vibes. What really makes this sing is the contrast between the creamy peanut butter and those sweet caramelised onions, it's the same logic as a classic PB&J but in burger form, and it just works.