Beyond Burger Recipe

Prepare vegetables

Wash lettuce leaves and pat dry. Slice tomato into 3–4mm (about 1/8") rounds. Cut red onion into thin rings. Slice avocado if using.

Toast buns

Heat a skillet or griddle over medium heat. Spread butter (or vegan butter) on the cut sides of the buns. Place buns, cut side down, on the hot skillet and toast 1–2 minutes until golden. Remove and set aside.

Cook Beyond Burger patties

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Place the Beyond Burger patties in the pan, pressing down gently to ensure even contact. Cook 3–4 minutes on the first side without moving, until a deep brown crust forms. Flip and cook another 3–4 minutes. In the last 1 minute of cooking, season the top with a pinch of salt and pepper and place a vegan cheddar slice on each patty; cover the pan with a lid or a large bowl to melt the cheese slightly. The patties should reach a firm, hot center and have good browning (the patties are pre-seasoned and designed to be cooked to medium-well).

Assemble burgers

Spread vegan mayonnaise on the bottom bun. Place lettuce leaf(s) on the mayo, add the cooked patty with melted cheese, then tomato slice(s), red onion rings, and pickle slices. Spread ketchup and mustard (or combine ketchup and mustard beforehand) on the top bun, place it on the stack, and press lightly to set. Serve immediately.

Make quick sauce: In a small bowl combine 2 tablespoons vegan mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard and 1 teaspoon hot sauce (optional). Stir until smooth. Taste and adjust salt (up to 1/4 tsp) and pepper if desired. Use this sauce in place of or in addition to separate mayo/ketchup/mustard when assembling the burger.

Side suggestions: Serve with fries or a simple salad. Add sliced avocado on top of the patty for creaminess. Add extra hot sauce if you like heat.