Our Beyond Burger Build (The Beyond Burger Review Pt. 2)
If you have not read our write-up and review of the new king of veggie burgers, read it now here. For those of you who have, let’s move on to this recipe part of that review entitled, “Our Beyond Burger Build.”
I’ve already told you that it took us two tries to get our Beyond Burger on the level of absolute “perfection”. And we’ve grilled a truckload of burgers since then. So I guarantee you we can scorch up a patty or two that would make Beyond Meat founder, Ethan Brown, do a couple of cartwheels and a curtsy.
With burger-beet-juice, savory condiments and Beyond Burger crumbles still smeared across our faces, let me tell you exactly what we did to take The Beyond Burger from "pretty dope" to "oh my freaking gosh I want another right now and don't care who thinks I'm a fat cow."
Yeah, that good.
OUR BEYOND BURGER BUILD
[It's so good!]
1.
Though the burger creates it's own oil, we start with a teaspoon of extra-virgin oil in a heated skillet.
2.
With the patties still in the trays, we lightly coat our Beyond Burgers with Bragg Liquid Amino and vegan worcestershire sauce (Yes, vegan worcestershire sauce is a thing).
3.
We then sprinkle sea salt, garlic powder and dried tarragon on the top side of the burgers.
4.
From there we slap those little protein wonders into the hot oil, seasoned side down, then do the same seasoning detail to the exposed side of the patties while it sizzles in the pan.
5.
Over a decent high-medium heat, it takes no time to sear up each side of the Beyond Burger in just a few minutes per side. Be careful not to over-cook or dry the burger out. No one likes a dry burger, meat or meatless. We place a lid over out pan to prevent this.
6.
After flipping the burger, we toss diced onions into the pan as the second side of the burger gets all pretty. It all makes the kitchen smell heavenly.
7.
Near the end of cooking, we slap a slice of Cheddar (or
Provolone) Daiya Vegan Cheese on the burger, then add a teaspoon of water to steam our onions––while infusing their flavor into the burger and perfectly melt our cheese under the lid. We then shut the fire off and let the steam work.
8.
We then toast our 365 Organic Whole Wheat Burger Buns from Whole Foods as our perfectly paired bread of choice.
9.
Additionally, we use organic dill pickle sandwich stackers, plain organic yellow mustard, plain organic ketchup, original flavor plain Veganaise (vegan mayo) and sriracha hot sauce. Admittedly, I personally then search the cabinet for whatever other hot sauces I can find to dump on there too.
10.
Note: We tried it with tomato and various lettuces but I think the additional water content takes away from the flavor punch this burger gives. We decided we'd just eat a big salad later.
But as for right now… It's burger time.
Oh, and P.S.
I’ll venture to say, if you don’t like your Beyond Burger, you’re probably just not the Iron Chef you think you are, Bae. Sorry. And don’t worry :-) simply stop by for a bite and I’ll show ya how it’s done. These things are extra incredible. Plus they don’t leave you feeling heavy and weighed down.
Try our build a few times to "wow" your family, then create some builds of your own. And (of course) you'd better share your recipes with us too!
A D V E R T I S E M E N T
