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Restaurants›THE CLUB Steakhouse & Rooftop Bar – Parque das Nações›Vegan Beyond Meat Burger Recipe

Vegan Beyond Meat Burger Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações Vegan Beyond Meat Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pcs Beyond Burger patties (frozen or fresh); 1 tbs olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 pcs burger buns (vegan); 2 pcs vegan cheese slices; 2 pcs lettuce leaves; 1 pcs tomato; 0.25 pcs red onion; 4 pcs dill pickles, sliced; 3 tbs vegan mayonnaise; 1 tbs ketchup; 0.5 tsp yellow mustard; 0.5 tsp hot sauce (optional); 0.5 tsp lemon juice or apple cider vinegar; 0.125 tsp salt; 0.125 tsp black pepper; 400 g potatoes for fries or frozen fries; 1 tsp salt (for fries); 1 tbs olive oil (for fries)

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time35m

Serves2

Make Vegan Beyond Meat Burger Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beyond Burger Patties & Seasoning

2 pcs Beyond Burger patties (frozen or fresh)

1 tbs olive oil

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Buns & Toppings

2 pcs burger buns (vegan)

2 pcs vegan cheese slices

2 pcs Lettuce leaves

1 pcs tomato

1/4 pcs red onion

4 pcs dill pickles, sliced

Sauce

3 tbs vegan mayonnaise

1 tbs Ketchup

1/2 tsp yellow mustard

1/2 tsp hot sauce (optional)

1/2 tsp lemon juice or apple cider vinegar

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Optional sides

14 1/8 oz (400 g) potatoes for fries or frozen fries

1 tsp salt (for fries)

1 tbs olive oil (for fries)

Method

Beyond Burger Patties & Seasoning

Thaw & season

If patties are frozen, transfer to the refrigerator for 12–24 hours or thaw at room temperature for 30–60 minutes. Pat the patties dry with paper towel. In a small bowl combine smoked paprika, garlic powder, onion powder, salt and black pepper. Lightly brush both sides of each patty with olive oil, then sprinkle the seasoning evenly on both sides.

Cook patties

Heat a nonstick skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Add a small amount of oil if pan is not nonstick. Place patties in the pan and cook without pressing for 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes on the second side. If using vegan cheese, top each patty with a slice of cheese during the last 1 minute of cooking and cover the pan briefly to melt.

Buns & Toppings

Prep vegetables

While patties cook, slice the tomato into 3–4 mm (1/8–1/4 inch) rounds. Thinly slice the red onion into rings. Rinse and dry lettuce leaves. Lightly toast the burger buns cut-side down in a separate skillet or in the oven at 180°C / 350°F for 2–4 minutes until golden and warm.

Assemble burgers

Spread a tablespoon of the prepared sauce on the bottom bun. Place a lettuce leaf on the sauce, add a cooked patty with melted vegan cheese, place tomato slices, red onion rings and 2 pickles per burger. Spread a little sauce on the top bun and place it on top. Serve immediately.

Sauce

Make sauce

In a small bowl whisk together vegan mayonnaise, ketchup, yellow mustard, hot sauce (if using) and lemon juice or vinegar until smooth. Season with salt and black pepper to taste. Refrigerate until ready to use. Yields about 4 tablespoons—use roughly 1 tablespoon per burger (adjust to taste).

Optional sides

Prepare fries (if using)

If using fresh potatoes: preheat oven to 220°C / 425°F. Cut potatoes into fries, toss with 1 tablespoon olive oil and 1 teaspoon salt, spread in a single layer on a baking sheet and bake 25–30 minutes, turning once, until crisp and golden. If using frozen fries, cook according to package instructions. Serve alongside the burgers.