Carolina’s Concoctions: The Beyond Meat Mushroom, Onion, Spinach, and Feta Burger

Chef Carolina Santos-Neves always has something delicious cooking in her kitchen. Summer is in full swing and we’re always looking for a quick, easy way to get dinner on the table without missing a sunset or those golden-hour moments with the kids in the yard. Using the Beyond Meat Beyond Burger as her food foundation, Carolina is helping all of us build a better way to get that big-burger fix we all want without all of the guilt (or the calories). In the video below, she shares her recipe for a Beyond Meat Burger smothered in all things delicious, including feta cheese, caramelized onions, and sautéed mushrooms and spinach.

The Beyond Meat Mushroom, Onion, Spinach, and FetaBurger
Serves 4

4 defrosted Beyond Meat patties, taken out of package 5-7 minutes before cooking

Pretzilla hamburger buns, toasted

¾ cup sliced cremini mushrooms, sautéed in olive oil and sea salt

1 small onion, thinly slice, caramelized in olive oil and sea salt

1 cup raw spinach leaves, wilted in olive oil and seas salt

¼–½ cup crumbled feta

Directions: 1. In a small pan heat up the mushrooms, onions and spinach. Set aside. 2. 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. 3. Build the burger by placing the patty on the bottom part of the bun, and then topping with veggie mixture and feta cheese. Lastly, place bun on top of the feta. Repeat for remaining burgers. 4. Slice in half and enjoy!