Beyond Burger Recipe
A vegan plant – based burger, served with lettuce, tomato, onion and garlic aioli (without GMO's, Soy or Gluten)
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Ingredients
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Beyond Burger & Buns
Toppings
Garlic Aioli (vegan, soy-free, gluten-free)
Method
Garlic Aioli (vegan, soy-free, gluten-free)
- 1
Make aioli
In a small bowl, combine 0.5 cup vegan mayonnaise, 1 tsp minced fresh garlic, 1 tbsp fresh lemon juice, 0.5 tsp Dijon-style mustard, and 0.5 tsp maple syrup or agave (if using). Whisk until smooth. Season with 0.25 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness as needed. Cover and chill in the refrigerator for at least 10 minutes to let flavors meld while you cook the patties.
Beyond Burger & Buns
- 2
- 3
Cook patties
Heat a heavy skillet or non-stick pan over medium-high heat until hot (about 2 minutes). Place the patties in the pan and cook for 3–4 minutes on the first side without pressing. Flip and cook another 3–4 minutes until an internal temperature of 165°F (74°C) is reached or until the exterior is browned and slightly crisp. If using a grill, cook over medium heat for the same times. Remove patties from heat and let rest 1–2 minutes.
- 4
Toppings & Assembly
- 5
Prepare vegetables
While patties cook, slice the tomato into 1/4-inch (5–6 mm) rounds and thinly slice the half red onion into rings. Ensure lettuce leaves are dry so the burger does not get soggy. If using pickles, have four slices ready.
- 6
Assemble burgers
Spread about 1 to 1.5 tbsp of the garlic aioli on the bottom half of each bun (or on the inside of each lettuce leaf for a wrap). Place a lettuce leaf (or a bun bottom), then add the cooked Beyond Burger patty. Top each patty with 2 tomato slices, several rings of red onion, and pickle slices if desired. Finish with another light smear (about 1/2 tbsp) of garlic aioli on the top bun (or fold the lettuce over the patty). Serve immediately.
- 7
Serve
Serve each burger with extra aioli on the side if desired. Optionally accompany with a side of oven-baked fries or a simple green salad. Leftover aioli can be refrigerated in an airtight container for up to 5 days.