Beyond Burger (vg) Recipe

Season patties

Remove patties from their packaging and let sit at room temperature for 10 minutes. Pat dry lightly with a paper towel. Season both sides evenly with salt and black pepper.

Preheat pan or grill

Heat a heavy skillet or flat-top griddle over medium-high heat. Add vegetable oil and heat until shimmering but not smoking (about 1 minute). If using an outdoor grill, preheat to medium-high and oil the grates.

Cook patties

Place patties on the hot surface. Cook for 3–4 minutes without moving, until a dark crust forms. Flip and cook an additional 3–4 minutes. In the last 60–90 seconds of cooking, place one vegan cheddar slice on each patty, cover the pan with a lid (or close the grill lid) to melt the cheese slightly. Internal texture should be hot and springy.

Rest patties

Transfer cooked patties to a plate and loosely tent with foil. Rest for 2 minutes while you assemble buns and toppings.

Split buns and lightly toast cut sides in the same skillet used for patties (2–3 minutes) until golden and slightly crisp. Meanwhile, in a small bowl combine vegan mayonnaise, Dijon mustard, and ketchup; mix until smooth to make the burger spread. Spread about 1½ tablespoons of the sauce on the bottom half of each toasted bun and a thin swipe (about ½ teaspoon) on the top half.

Slice the tomato into two 1/4-inch thick rounds. Thinly slice the red onion into rings and separate. Wash and pat dry lettuce leaves. Assemble pickles and any other desired toppings so they are ready to go.

Place a lettuce leaf (or two folded) on the sauced bottom bun. Put the cheesy Beyond patty on top, then add tomato slice, a few red onion rings, and pickle slices. If using avocado or jalapeño, add them now. Cap with the top bun. Press gently to seat the burger.

Serve immediately with fries, salad, or your preferred side.