A Tale of Two Burgers: Two Recipes Using the Plant-Based Beyond Burger | Rainbow Co-op Blog

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A Tale of Two Burgers: Two Recipes Using the Plant-Based Beyond Burger

Posted by Admin on August 08, 2017

 

One of my favorite new products at Rainbow is the Beyond Meat® Beyond Burger(™). The Beyond Burger is a plant-based burger patty that has been blowing up the internet lately thanks to its similarities to real beef. It’s been lauded as looking, tasting, and “acting” closer to a real beef patty than any other vegetarian burger before it. It’s even won over some die-hard carnivores!

So this weekend I decided to cook up these babies to give them a try for myself and show you two different recipes you can make using the new Beyond Burger.

Beyond Burger

The burgers come two to a box and are packaged like pre-shaped ground beef patties. The label boasts 20 grams of protein per burger. It’s important to note that Beyond Meat uses pea proteins for their burgers. These aren’t your typical soy protein burgers, which is great for those worried about too much soy in their diet. They’re also gluten free. If you buy them frozen be sure to thaw them before cooking.

Plump and Juicy

Right off the bat these are easily more impressive to look at than most veggie burgers—at least the ones that try to simulate real meat. They’re appetizingly thick and have the texture and moistness of ground beef as well. So, let’s get these babies cooking for our burger recipes!

That Sizzle tho
That sizzle, tho.

While cooking, the patties sizzle and “bleed” out moisture just like a real beef patty. The package suggests 3 minutes per side to mimic a medium cooked burger, so that’s what I went for.

I’d recommend either a non stick skillet or a well-oiled one. (Cooking spray didn’t do the trick in my case.) I lost some of the nice crust that formed when trying to flip mine (#amateurchef), but what I managed to salvage did have a nice seared, meaty char to it.

Now, onto the recipes…

Recipe #1: The Beyond Meat Mushroom Swiss Burger

Assembly time! Earlier I caramelized some onions nice and slow over low heat for about an hour to bring out their natural sugars and give them an almost jam-like consistency. I used a whole grain bun, but you could easily go for a gluten-free variety—available at Rainbow!—if you’re about that life.

Caramelized onions
Seriously, I could eat these onions by themselves.

Then I topped the patty with some mushrooms I had sauteed—divine! (Another thing I loved about this burger is that it’s perfectly bun-sized. It doesn’t shrink when cooked and there’s none of that pesky bread overhang as you can see below.)

Sauteed mushrooms

Finally, I topped it all off with some melty, ooey-gooey swiss cheese and my fave barbecue sauce. (You can easily make this vegan using your favorite non-dairy cheese or omitting it altogether.)

Drool worthy

...And DIG IN!

The mushroom swiss

This burger was fantastic. The texture of the burger is almost identical to ground beef and it stays super moist—it even “bleeds” its juices when you squish it. And, the center stays nice and pink too, giving you a real burger experience. The mushrooms just add to the overall umami flavor, and those caramelized onions add a smoky sweetness that’s complimented by the tangy barbecue sauce. I definitely joined the clean plate club with this one!

Recipe #2: The All-American Classic Beyond Burger

I put the other patty in the fridge for the next night’s dinner and am happy to report that it kept very well. It didn’t lose any moisture or taste being reheated in the microwave the next day, so these would be great to cook up in batches and have ready for dinners throughout the week. Now, onto the assembly!

Start with a squirt of mustard.

Dijon!

Top the patty with the classic, all-American burger trifecta: lettuce, tomato and onion (all from Rainbow!), and a squirt of ketchup.

Colorful!

And seal it with a kiss! (Or, you know, with the top bun.)

Classic perfection
(But we won’t judge you if you do wanna kiss it. This burger is bae.)

Y’all… As gourmet as the first burger was, believe it or not, this was my fave. The flavor of the patty just goes so well with classic burger toppings. The crisp, brightness of all the fresh veggies contrasted the dense meatiness of the patty perfectly, just like fresh veggies on a “real” burger do. If you eat dairy this would be amazing with a slice of American cheese melted on top, but I wanted to try the full vegan experience with this one.

All in all, the Beyond Burger is really impressive in its “burgeriness.” If I were craving a burger—which is basically every waking hour of my life—and someone handed me this, it would definitely satisfy my craving. I HIGHLY recommend that you come by Rainbow and pick up the Beyond Burger to try for yourself. When you do, be sure to let us know how you prepare it—I’d love to see your own recipes! You can share your creations on our Facebook, Twitter, and Instagram!