Focused on creating dishes that make the most out of the freshest, healthiest, organic ingredients around, chef Carolina Santos-Neves always has something delicious cooking in her kitchen. Experimenting with flavors and tastes is her specialty and so this week, she’s using the Beyond Meat Beyond Burger as her food foundation for getting our big-burger fix without all of the guilt (or the calories). Here, she shares her recipe for her version of a “loaded” Beyond Meat burger, smothered in caramelized cauliflower, arugula, and herb yogurt.
The Beyond Meat Caramelized Cauliflower Burger
½ head cauliflower, roasted with olive oil and sea salt until caramelized
2 shallots, minced and caramelized with olive oil and sea salt
½ cup full fat Greek yogurt
1/8 cup parsley leaves, minced
1/8 cup cilantro leaves, minced
1/8 cup mint leaves, minced
Sea salt and ground pepper
1 tsp. maple syrup
4 defrosted Beyond Meat patties, taken out of package 5–7 minutes before cooking
4 Pretzilla hamburger buns, toasted
½ cup fresh arugula
Directions: 1. In a food processor pulse cooked cauliflower and caramelized shallots until chunky. Set aside. 2. In a small mixing bowl combine, yogurt, fresh herbs, salt, pepper, maple syrup. Mix until combined. 3. Preheat an ungreased griddle at 450° F. Once hot, place a Beyond Meat patty on griddle and cook on same side for 3 minutes. With a spatula, flip over the patty and cook for an additional 3 minutes. 4. Build the burger by placing the patty on the bottom part of the bun, and then top with cauliflower mixture, herb yogurt, and arugula. Lastly, place bun on top. Repeat for remaining burgers. 5. Slice in half and enjoy!