Beyond Meat Burger Recipe
Beyond Meat, Vegenaise, Lettuce, Tomato, Red Onion, Vegan American Cheese
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Ingredients
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Burger Patties & Buns
Condiments & Spread
Cheese & Toppings
Method
Burger Patties & Buns
- 1
Prepare patties
Remove Beyond Meat patties from packaging and let sit at room temperature for 5 minutes to take the chill off. Gently press each patty into an even 3/4"–1" thick disk if not already formed; avoid overworking the meat.
- 2
Season patties
Lightly brush both sides of each patty with about 1/2 tbs oil (total 1 tbs) and season both sides with salt and freshly ground black pepper evenly.
- 3
Cook patties
Heat a heavy skillet or nonstick frying pan over medium-high heat until hot (about 2 minutes). Add the patties and cook 3–4 minutes on the first side without moving, until a deep brown crust forms. Flip and cook 3–4 minutes on the second side. In the final 30–45 seconds of cooking, reduce heat to medium, place one vegan American cheese slice on each patty and cover the pan with a lid to melt the cheese for about 30–45 seconds. Internal texture should be hot and firm; do not overcook to avoid drying.
- 4
Toast buns
While patties rest for 1 minute after cooking, split the burger buns and brush cut sides lightly with remaining oil (if any) or a quick swipe of vegenaise. Toast cut sides in a clean skillet over medium heat or under a broiler for 30–60 seconds until golden and slightly crisp. Watch closely to prevent burning.
Condiments & Spread
- 5
Mix vegenaise and mustard (if using) in a small bowl until combined. Taste and adjust — add more mustard for tang or more vegenaise for creaminess. Reserve about 1 tbs of the spread per bun half for assembly.
Cheese & Toppings
- 6
Prepare vegetables
Wash and dry lettuce leaves. Slice the tomato into 1/4"–1/3" thick rounds (about 2–3 slices from a medium tomato). Peel the red onion and cut a thin 1/8" slice; separate into rings and use 2–3 rings per burger. If using pickles, have 2 slices per burger ready.
- 7
Assemble burgers
Spread about 1 tbs of the vegenaise-mustard mixture on the bottom bun. Place 1–2 lettuce leaves on the bottom bun, add 2–3 tomato slices (season tomato lightly with a pinch of salt if desired), then place the hot patty topped with melted vegan cheese. Top the patty with red onion rings and pickles if using. Spread remaining vegenaise on the top bun and place on top to finish. Press gently to set.
- 8
Serve
Serve immediately while patties and buns are warm. Optionally serve with fries, chips, or a side salad.