Tangy Plant-Based Ground Protein Burgers

Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until onions soften slightly, 3-4 min. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat. Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.

Meanwhile, combine plant-based ground protein, panko, half the Dijon, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Heat the same pan (from step 2) over medium-high. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)

Meanwhile, finely chop pickles, reserving pickle juice. Roughly chop parsley. Stir together half the pickles, ketchup and 1 tbsp (2 tbsp) mayo in another small bowl. (NOTE: This is your tangy sauce.) When potatoes are fork-tender, drain and return them to the same pot, off heat. Add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.