If you haven’t heard the news, Beyond Meat just went public and created a lot of buzz the last week. One fan of Beyond Meat is one of our resident Chefs, Carolina Santos-Neves, who always has something delicious cooking in her kitchen. This week, she’s using the Beyond Meat Beyond Burger as her food foundation for creating a better way for all of us to get that big burger fix without all of the guilt (or the calories). In the video below, Carolina shares her recipe for the Beyond Meat Vegan Burger—builds a better-for-you burger one delicious layer at a time.
The Beyond Meat Vegan 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
Directions: 1. Preheat an ungreased griddle at 450°. 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. 2. Build the burger by placing a lettuce leaf down on bottom part of the bun. Then add the cooked patty, cheese, tomato, and pickles. Spread mayo, ketchup, and mustard on the top bun. Lastly place bun on top of pickles. Repeat for remaining 3 burgers. 3. Slice in half and enjoy!