Beyond Meat Burger Recipe

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp dill pickle relish, 1 tsp yellow mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk thoroughly until smooth and homogenous. Taste and adjust balance of sweet/tangy/salty as desired. Cover and refrigerate while you prepare the burgers to allow flavors to meld (at least 10 minutes).

Prepare ingredients

Remove Beyond Burger patties from refrigeration 5–10 minutes before cooking to take off chill. Slice tomato and red onion into even slices, separate lettuce leaves, and split the buns. Lightly butter the cut sides of the buns with 2 tablespoons butter or vegan butter and set aside.

Season patties

Pat the patties dry with a paper towel, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, dividing evenly between the two patties (about 1/2 tsp salt and 1/4 tsp pepper per patty).

Cook patties

Heat a large nonstick skillet or cast-iron pan over medium-high heat until shimmering (about 2–3 minutes). Add a light spray of oil or a teaspoon of neutral oil if your pan is not nonstick. Place patties in the pan and cook 3–4 minutes on the first side without moving them to develop a crust. Flip patties and cook another 3 minutes. Reduce heat to medium-low, place two slices of aged white cheddar (one per patty) on top, cover the pan with a lid for 1 minute to melt the cheese slightly. Total cook time about 7–8 minutes; internal texture should be hot and firm but not dry.

Toast buns

While cheese is melting, place buttered bun halves, cut-side down, on a separate clean skillet or griddle over medium heat. Toast for 1–2 minutes until golden and fragrant. Remove from heat.

Assemble burgers

Spread about 1–2 tablespoons of the prepared burger sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then set the cheese-topped Beyond patty on the lettuce. Top each patty with 2 slices of tomato and 2 rings of red onion. Spoon another 1 tablespoon of burger sauce on the top bun and close the burger. Repeat for second burger.

Serve

Serve immediately while hot with extra sauce on the side if desired. Leftover sauce can be refrigerated in an airtight container for up to 5 days.