Incogmeato™ Mama Tried Burger | Giant National Capital Barbecue Battle

Incogmeato™ Mama Tried Burger


  • 1 Incogmeato™ burger patty, slacked
  • 1/2 tsp.Seasoning salt, such as Lawry’s Seasoned Salt
  • 1 Tbs. Worcestershire sauce (sub vegan version or omit)
  • 1 slice American cheese (or sub vegan cheese)
  • 1 ea. Potato sandwich roll (or sub vegan potato roll)
  • 1 tsp. Unsalted butter
  • 1 tsp. Ketchup
  • 1 tsp. Mayonnaise (or vegan mayo)
  • 1 leaf Quartered iceberg lettuce, torn to fit bun
  • 2 slices Tomato, sliced thin, 1/8-in.
  • White onion, thinly cut into half moons as needed
  • 4 ea. Dill pickle slices


  1. For the burger: Preheat and prep the griddle to 350-360°F. Coat the patty with seasoning salt before cooking. Cook the patty on the griddle for 3 minutes. During the last minute of cooking, splash Worcestershire sauce on the burger and let it cook for 30 seconds, then flip it. Cook for another 3 minutes, until patty has browned and is an internal temperature of 160°F. Add the slice of American cheese, and let cook until the cheese starts to melt, about 30 seconds. Reserve the cheesy patty while toasting the bun.
  2. To toast the bun, swipe a little butter (or neutral oil, or nothing) on both cut sides of the potato roll and toast, cut side down, in a pan over medium heat or on a griddle until toasty brown, about 1 minute (potato rolls toast quickly).
  3. To assemble burger: Apply ketchup on the bottom side of the bun and mayo on the top. Stack on the patty, lettuce, tomatoes, onions, pickles, and the top bun.