Beyond Meat (v) Recipe

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon pickle juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and uniform. Taste and adjust heat or acidity as desired. Refrigerate at least 15 minutes to allow flavors to meld.

Slice the heritage tomato into 1/4-inch thick rounds. Season both sides lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper; set aside so juices develop for 5–10 minutes.

Peel the Vidalia onion and cut into thin rings (about 1/8-inch). If raw onion is too sharp, submerge rings in cold water for 5 minutes, then drain and pat dry.

Separate baby gem lettuce into whole leaves, rinse and spin or pat dry. Keep chilled until assembly.

If your dill pickles are whole, slice into 8 thin rounds. Set aside on paper towel to remove excess brine if necessary.

Preheat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil and spread to coat the surface.

Season each Beyond Meat patty lightly on both sides with a pinch of salt and pepper. Place patties on the hot skillet and cook without moving for 3–4 minutes until a brown crust forms.

Flip the patties and immediately top each with 1 American cheese slice. Cook 3–4 more minutes until cheese is melted and internal texture is hot and firm (Beyond patties should reach a hot center but not overcook). If needed, cover the skillet briefly (30–45 seconds) to help cheese melt.

Split the burger buns and lightly toast cut sides on the hot skillet for 30–45 seconds until golden. Remove buns from heat.

Spread about 1.5 tablespoons Red Dog sauce on the top bun and 1 tablespoon on the bottom bun (adjust to taste).

Place a lettuce leaf on the bottom bun, then set one cheese-topped Beyond patty on top. Add 3–4 slices of dill pickle on the hot patty, followed by 1–2 slices of seasoned heritage tomato and several rings of Vidalia onion. Top with the second lettuce leaf (optional) and crown with the top bun.

Repeat assembly for the second burger. Serve immediately with extra Red Dog sauce on the side if desired.