Beyond Meat (v) Recipe
American cheese, baby gem, heritage tomato, fresh cut vidalia onion, homemade dill pickle, Red Dog sauce
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Ingredients
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Beyond Burger Assembly
Red Dog Sauce
Seasoning & Cooking
Method
Red Dog Sauce
- 1
Make the sauce
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1 teaspoon sweet pickle juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust heat or acidity to preference. Refrigerate while preparing the burgers to let flavors meld (at least 10 minutes).
Burger Prep & Cooking
- 2
Prep veg and buns
Wash and dry the baby gem lettuce leaves. Slice the heritage tomato into 1/4-inch thick slices (about 3–4 slices from one tomato). Thinly slice the Vidalia onion into rings and separate. Lightly toast the buns: heat a skillet over medium heat, brush cut sides with a thin layer of oil, and toast until golden, about 1–2 minutes. Set toasted buns aside, cut sides up.
- 3
Season patties
Pat the Beyond Meat patties dry with a paper towel if needed. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, pressing seasoning gently into the surface.
- 4
Cook patties
Heat a heavy skillet or cast-iron pan over medium-high heat until hot, then add 1 tablespoon vegetable oil and swirl. Add the seasoned Beyond patties and cook without moving for 3–4 minutes to develop a crust. Flip and cook another 3 minutes. When patties are nearly done (about 1 minute before finishing), place an American cheese slice on each patty and cover the pan with a lid or foil for 30–60 seconds to melt the cheese.
- 5
Rest patties
Remove patties from the pan and let them rest on a plate for 1–2 minutes while you assemble the burgers. This keeps juices and texture intact.
Assembly
- 6
Spread about 1 to 1 1/2 tablespoons of Red Dog sauce on the bottom half of each toasted bun.
- 7
Place two baby gem lettuce leaves on the sauce for a slight crunch and to act as a barrier so the bun does not get soggy.
- 8
Set the cheese-topped Beyond patty on the lettuce.
- 9
Top each patty with 2–3 slices of heritage tomato, a generous pinch (about 2 tablespoons) of fresh-cut Vidalia onion rings, and 3 slices of homemade dill pickle.
- 10
Spread another teaspoon of Red Dog sauce on the top bun, place the top bun over the burger, gently press, and serve immediately.