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How to Make the Big Apple Burger Recipe

Inspired by New York City and using the state’s most delicious produce, the Big Apple Burger is a delicious take on a classic.

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With a city known as the Big Apple and orchards never failing to produce countless varieties of native apples, New York’s signature burger could only be a classic Big Apple burger oozing with caramelized onions and a slice of Empire apple. You could top it with sharp NY cheddar, but we like it with dairy-free Chao Creamy Original Slices. They peel easily, add a kick of umami thanks to the fermented tofu, and — most important for the perfect burger — melt like a dream.

Serves 4


4 Lightlife Plant-Based Burgers

2 medium yellow onions

2 tablespoons olive oil

2–3 sprigs fresh sage

Sea salt

Juice of ½ a lemon

1 cup cold water

2 teaspoons apple cider vinegar

1 medium firm and tart apple (such as Empire, Macoun, or Granny Smith)

4 Chao Original Creamy Slices

4 burger buns


  1. Cut the onions in half. Peel. Cut each half into thin radial slices from pole to pole (cut with the curve of the onion). Heat a large skillet over medium-high heat. Add olive oil; when it simmers, add the onion slices, sage sprigs, and a few pinches of salt. Cook onions over medium heat until soft and brown, stirring every few minutes to prevent burning, about 30 minutes. Remove sage sprigs.
  2. While the onions are cooking, combine the lemon juice, water, and vinegar in a shallow bowl. Slice the apples into thin slices and place in the acidulated water.
  3. Cook Lightlife Burgers per package instructions. In the last 2 minutes, top each patty with one slice of cheddar and allow to melt.
  4. Toast buns, if desired, about 1 minute.
  5. Remove buns and burgers from grill. Drain the apple slices from the acidulated water and pat dry.
  6. Place burger patty on bottom bun. Top with 2–3 slices of apple. Spread 1–2 tablespoons caramelized onion jam on the top half of the bun and top the burger.

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