Meatless Monday
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Meatless Monday: Beyond Meat Burger

As odd as it sounds, some Meatless Mondays, I just want a big burger.  And while THESE black bean burgers are one of my favorites, sometimes I want a burger that tastes and looks more like a real burger.  Well, enter Beyond Meat who makes plant-based meat substitutes.  Their OG product is their burger which looks, cooks, and satisfies you like real meat.  It has 20g of plant protein, is free of soy and gluten, and does not contain GMOs. Well, sign me up.  I felt the patty was a little bland, so I seasoned it up with some spices and red wine/balsamic vinegar onions, which helped a lot.  Try the recipe below for a Meatless Monday burger or any day of the week burger when you want a vegan option!

Ingredients:

  • Two Beyond Meat Burger Patties, thawed
  • 1/2 Sliced Mushrooms
  • 1/2 Red Onion
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Red Wine
  • Avocado, sliced and removed from skin
  • 1/2 Cup Shredded Cheese
  • 1/2 Cup Arugula
  • Romaine Lettuce Leaves 
  • Black Pepper, Salt, Garlic Salt, Cayenne Pepper, Crushed Red Pepper
  • Grapeseed Oil

Beyond Meat Burger Ingredients

Instructions:

  • Heat skillet to medium
  • Once skillet is hot, add grapeseed oil to coat bottom of pan
  • Cut onion into slices and add to skillet
  • Once onions begin to become translucent, add balsamic vinegar and red wine

  • Cook until liquid is reduced (once this happens, remove onions, place on plate, and cover with tin foil to keep warm)
  • While the onions are cooking heat another skillet over medium-high heat
  • Once skillet is hot, add grapeseed oil to coat bottom of pan
  • Add mushrooms and cook until just tender
  • Season with salt and pepper and stir
  • Remove mushrooms from pan, place on plate and cover with tin foil
  • Season both sides of Beyond Meat patty with spices
  • In the skillet you cooked the mushrooms, coat bottom of the pan with oil
  • Place Beyond Meat patties in skillet and cook each side for about 2-3 minutes or until the patty begins to brown (you can also cook on a grill pan or grill)

  • Once cooked, top with shredded cheese and cover
  • Cook until cheese melts!
  • To assemble burgers, begin with a slice or two of romaine lettuce and place burger patty in the middle

  • Top with arugula, then mushrooms, onions, and avocado

Beyond Meat Burger
Serves 2
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Two Beyond Meat Burger Patties, thawed
  2. 1/2 Sliced Mushrooms
  3. 1/2 Red Onion
  4. 1/4 Cup Balsamic Vinegar
  5. 1/4 Cup Red Wine
  6. Avocado, sliced and removed from skin
  7. 1/2 Cup Shredded Cheese
  8. 1/2 Cup Arugula
  9. Romaine Lettuce Leaves
  10. Black Pepper, Salt, Garlic Salt, Cayenne Pepper, Crushed Red Pepper
  11. Grapeseed Oil
Instructions
  1. Heat skillet to medium
  2. Once skillet is hot, add grapeseed oil to coat bottom of pan
  3. Cut onion into slices and add to skillet
  4. Once onions begin to become translucent, add balsamic vinegar and red wine
  5. Cook until liquid is reduced (once this happens, remove onions, place on plate, and cover with tin foil to keep warm)
  6. While the onions are cooking heat another skillet over medium-high heat
  7. Once skillet is hot, add grapeseed oil to coat bottom of pan
  8. Add mushrooms and cook until just tender
  9. Season with salt and pepper and stir
  10. Remove mushrooms from pan, place on plate and cover with tin foil
  11. Season both sides of Beyond Meat patty with spices
  12. In the skillet you cooked the mushrooms, coat bottom of the pan with oil
  13. Place Beyond Meat patties in skillet and cook each side for about 2-3 minutes or until the patty begins to brown (you can also cook on a grill pan or grill)
  14. Once cooked, top with shredded cheese and cover
  15. Cook until cheese melts!
  16. To assemble burgers, begin with a slice or two of romaine lettuce and place burger patty in the middle
  17. Top with arugula, then mushrooms, onions, and avocado
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