Beyond Meat Burger Recipe

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon hot sauce (if using) and 1/8 teaspoon salt. Whisk until smooth and taste; adjust seasoning (more vinegar for tang, more relish for sweetness). Cover and refrigerate while you prepare the burgers so flavors meld (at least 10 minutes).

Prepare patties

Remove Beyond Meat patties from packaging and let sit at room temperature 10 minutes while you preheat the pan or grill. Lightly season both sides of each patty with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper divided across patties.

Toast buns

Heat a skillet or griddle over medium heat. Melt 1 tablespoon butter (or plant-based spread) and brush the cut sides of the buns. Place buns cut-side down in the skillet and toast until golden, about 1–2 minutes. Remove and set aside.

Cook patties

Increase heat to medium-high and add 1 tablespoon vegetable oil to the pan. When oil shimmers, add the Beyond patties. Cook without pressing for 3–4 minutes on the first side until well-browned. Flip and cook 3–4 minutes on the second side. In the last 60–90 seconds of cooking, place one slice of aged white cheddar on each patty, cover the pan with a lid for 30–60 seconds to help the cheese melt but avoid over-steaming. Remove patties and let rest 1 minute.

Assemble burgers

Spread about 1 to 2 tablespoons of prepared burger sauce on the bottom half of each toasted bun. Place lettuce leaves on the sauce (optional), add the cheddar-topped Beyond patty, then tomato slices, onion rings, and pickle slices as desired. Spread a thin layer of sauce on the top bun and close the burger.

Serve

Serve immediately while hot with extra sauce on the side. Suggestion: pair with fries or a side salad.