Meatless Big S'Mac Burgers

For the Special Sauce:

• ⅓ cup vegan mayo (Rach loves Sir Kensington's Fabanaise), or sour cream or Greek yogurt
• ⅓ cup ketchup (Rach loves Sir Kensington's or Heinz Organic)
• ⅓ tablespoon relish (Rach loves Wickles brand)
• 1 tablespoon vegetarian Worcestershire sauce
• 1 clove garlic, grated or pasted
• 2 tablespoons fresh dill, chopped
• ½ teaspoon pimenton (smoked sweet paprika)

For the Big S'Mac Burgers:

• 4 meatless burger patties, such as Beyond Burger or Impossible Burger (1 ½ to 2 pounds for 6-8 ounce patties)
• Salt and pepper
• About 1 tablespoon neutral oil
• 8 slices yellow American cheese, optional
• 4 sesame seed buns
• Sliced dill pickles
• Finely chopped raw white onion
• Chopped iceberg lettuce

For the special sauce: In a medium glass bowl, stir together ingredients.

For the Big S'Mac Burgers: Grill meatless burgers seasoned with salt and pepper in neutral oil in a hot cast-iron skillet, about 7 to 8 minutes over medium to medium-high heat. Top with 2 slices yellow American cheese per patty, optional, during last minute of cooking time.

Assemble burgers on sesame seed buns (Rach likes Big Marty's): bun bottom, dill pickles, onion, cheeseburger, chopped iceberg lettuce, special sauce, bun top.