Beyond Meat Burger Recipe

Prepare the onion by peeling and slicing it very thin (use a mandoline or sharp knife). Place the sliced onion in a heatproof jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar, and salt. Heat over medium until the sugar and salt dissolve and the liquid is just simmering, about 2–3 minutes.

Pour the hot pickling liquid over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (better if 1 hour) before assembling burgers. Pickles will keep refrigerated for up to 2 weeks.

If using frozen fries: spread fries in a single layer on a baking sheet, toss with vegetable oil and sprinkle with salt. Bake according to package directions, typically 20–25 minutes at 220°C (425°F), turning once, until golden and crisp.

If using fresh potatoes: preheat oven to 220°C (425°F). Toss cut fries with 2 tbsp oil and 1 tsp salt. Spread on a baking sheet in a single layer and roast 30–35 minutes, turning once, until golden and crisp. Alternatively, deep-fry at 175°C (350°F) until golden and drain on paper towels; season immediately with salt.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tsp butter and let the butter melt and foam.

Add the sliced mushrooms in a single layer and let them sear without moving for 2 minutes to develop color. Stir and continue to cook until most of their moisture has evaporated and they are browned, about 5–6 minutes total.

Add minced garlic and thyme, cook 30–45 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat and set aside, keeping warm.

If patties are frozen, thaw for a few minutes at room temperature so they separate. Preheat a heavy skillet or grill pan over medium-high heat and add 1 tsp vegetable oil to coat.

Season both sides of each Beyond Burger patty with 1/2 tsp kosher salt and a light sprinkle of black pepper.

Cook patties 3–4 minutes per side (times may vary by stovetop and patty thickness) until browned and heated through. In the last minute of cooking, place two slices of aged cheddar onto each patty and cover the skillet briefly to melt the cheese (30–60 seconds).

Meanwhile, split the brioche buns and spread 1 tbsp butter total (1/2 tbsp per bun half) on cut sides. Toast buttered buns in a clean skillet or under the broiler until golden, about 1–2 minutes.

If using mayo and mustard, mix or spread mayonnaise on the bottom bun and a thin layer of Dijon on the top bun (or as desired).

Place lettuce leaf and tomato slice (if using) on the bottom bun, then set the cheesed Beyond Burger patty on top.

Top the patty with a generous spoonful of sautéed mushrooms and a few pickled red onion slices. Close with the top bun.

Serve immediately with hot French fries on the side.