• 2 Smithfield™ Plant-Based Burger Patties
  • 2 oz celery salt
  • 2 oz paprika
  • 1 oz ground black pepper
  • 1 oz garlic powder
  • 1 oz onion powder
  • 1 oz cayenne pepper
  • ¼ oz ground allspice
  • ½ pound unsalted butter
  • 4 oz Crystal Hot Sauce
  • 2 oz olive oil
  • 2 Leidenheimer Po-Boy Rolls
  • 1 cup Blue Plate Mayonnaise
  • 1 head of iceberg lettuce, shredded
  • 1 large red tomato, sliced
  • 1 cup sliced dill pickles


Meal Course:

Dinner, Lunch

Dish Type:



  1. Preheat skillet with olive oil over medium-high heat. Shape burger patties in long oval shapes.
  2. Mix celery salt, paprika, black pepper, garlic powder, onion powder, cayenne pepper and ground allspice together to create a Creole blend.
  3. Liberally season burger patties with Creole seasoning on both sides.
  4. Sear patties in olive oil on both sides, and then add butter and Crystal Hot Sauce.
  5. Baste patties with butter mixture for 2 minutes, flipping intermittently. Drain on paper towels before plating.
  6. Toast po’boy rolls, spread insides with mayo, and top with lettuce, tomato and pickles. Add patties.