What does chef Carolina Santos-Neves have cooking in her kitchen this week? With the Beyond Meat Beyond Burger as her culinary inspiration, she’s serving up yet another delicious option to help us all get our burger fix without the guilt. Below, she shares her recipe for the Beyond Meat Cheddar Burger—and check out the video to see just how she builds a better-for-you burger.
The Beyond Meat Cheddar Burger
4 defrosted Beyond Meat patties, taken out of package 5–7 minutes before cooking
4 Pretzilla hamburger buns, toasted
4 Bibb or red lettuce leaves
1 beefsteak tomato, sliced
4 slices vegan cheddar cheese (Carolina recommends Daiya)
¼ cup sliced butter pickles, drained
4–6 Tbsp. vegan mayonnaise
4–6 Tbsp. ketchup
4–6 Tbsp. Dijon mustard
- Preheat an ungreased griddle to 450° Once hot, place a Beyond Meat patty on griddle and cook on the same side for 3 minutes. With a spatula, flip over the patty and cook for an additional 3 minutes.
- Build the burger by placing a lettuce leaf down on the bottom part of the bun. Then add the cooked patty, cheese, tomato, and pickles. Spread the mayo, ketchup, and mustard on the top bun, and add pickles. Repeat for remaining 3 burgers.
- Slice in half and enjoy!