Name: Brown Dog Pizzas BEYOND VEGGIE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 count Beyond Burger patty (plant-based); 0.5 tsp Salt; 0.25 tsp Black pepper; 1 tbs Neutral oil (vegetable or canola); 2 count White American vegan cheese slices; 2 count Burger buns (sesame or plain), split; 3 tbs Vegan mayonnaise; 1 tsp Yellow mustard; 1 count Ripe avocado; 4 count Lettuce leaves (butter or romaine), washed and dried; 1 count Tomato; 0.25 count Red onion; 6 count Pickle slices (dill); 0.25 tsp Kosher salt; 0.5 tsp Lemon juice (optional for avocado)

Method

Burger

Preheat pan

Heat a large nonstick or cast-iron skillet over medium-high heat for 2–3 minutes until hot but not smoking.

Pat the Beyond Burger patties dry with a paper towel if they are slightly moist. Season both sides lightly with 1/4 tsp salt and 1/8 tsp black pepper each (total amounts in ingredients).

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Place the patties in the skillet without overcrowding. Cook for 3–4 minutes on the first side without pressing so a crust forms.

Flip the patties and cook another 3 minutes. Top each patty with one slice of white American vegan cheese immediately after flipping so it begins to melt as the second side cooks. Cook until cheese is melted and internal temperature reaches manufacturer recommendation (usually about 6–8 minutes total). Remove patties to a plate and tent loosely with foil to keep warm.

Buns & Spread

Mix vegan mayonnaise and yellow mustard in a small bowl until smooth.

Toast the buns: wipe the skillet used for patties clean or use a second skillet. Return to medium heat. Place buns cut-side down in the dry skillet for 30–60 seconds until lightly golden and warm. Remove from heat.

Spread about 1 1/2 tablespoons of the mayo-mustard mixture on the bottom half of each bun and the remaining 1 1/2 tablespoons on the top halves.

Toppings

Prepare the avocado: halve, pit, and scoop the avocado into a bowl. Mash lightly with a fork to a chunky texture. Stir in 1/2 teaspoon lemon juice and a pinch (about 1/8 tsp) of kosher salt to brighten flavor.

Slice the tomato into 1/4-inch thick rounds. Sprinkle tomato slices with a small pinch of kosher salt (from the 1/4 tsp in ingredients).

Thinly slice the red onion into rings and separate into individual rings. If raw onion is strong, soak rings in cold water for 5 minutes, then drain and pat dry.

Assemble the burgers: On each bottom bun spread, place two lettuce leaves (or one folded leaf), then a tomato slice, 3 pickle slices, a cooked cheesy Beyond patty, a generous spoonful of mashed avocado, and a few red onion rings. Top with the bun top and press gently to set.

Serve immediately while patties and buns are warm.

Beyond Veggie Recipe