While traveling through the dangerous paradise that is Whole Foods, I came across a package of “burgers” by the company “Beyond Meat.” These specific burgers stood out to me, which came as a surprise because I am pretty picky about my veggie burgers. Most pre-made burgers are frozen and lack flavor or worse become a complete mush when cooked.
Beyond Meat stuck out to me because the burger patties look exactly like real meat. So much so, that I kept rereading the package to be sure that it really was vegan. Even after I had taken my first bite, I ran back over to the package to check if it said vegan again! To me that is extremely impressive. I have not tasted anything remotely close to the flavor of a beef burger in about 8 years.
I made these burgers for both me and my sous chef Seamus. I specifically wanted to get his opinion on this burger since he has not (yet) given up meat entirely. So, I knew that if he thought it held up to a beef burger than I really hit the jackpot. Actually, Beyond Meat, really hit the jackpot!
We were both so amazed to see how gorgeous of a brown the outside of the patties got. It looked just like a chargrilled burger. Even better, it tasted just like a chargrilled burger. I cannot speak highly enough for the impressive work that Beyond Meat is doing. I cannot wait to try these burgers again and to try the other products that they have!
I decided to top this burger with some of the greatest things in life. Sautéed spinach and garlic, caramelized onions, and melty tomato cayenne Chao cheese. OH- and in place of boring old ketchup, I made a nice little Moore’s Buffalo Cashewgurt sauce too!
The best part of this recipe is that everything gets cooked in one skillet. So, you can have less time spent cleaning and more time spent questioning how this burger could taste this good and NOT contain meat.
- 2 Beyond Meat burger patties
- 2 slices of tomato cayenne Chao cheese
- 1/2 of a sweet onion, sliced thinly
- 1 cup of fresh spinach leaves
- 2-3 cloves of garlic, minced
- 3 tablespoons of Forager’s plain Cashewgurt or any non-dairy yogurt
- 2-3 teaspoons of Moore’s Buffalo Sauce or any hot sauce of your choice
- 2 burger buns of your choice
To begin, chop your sweet onion into thin slices. Then place a large skillet on medium heat and pour in 1 tablespoon of olive oil. When hot add in your sliced onions. These onions will be cooking low and slow until they caramelize. Stir them often to avoid any sticking. The natural sweetness from these onions will be a perfect pairing with the spicy cheese and buffalo cashewgurt sauce. I also love the textural crunch that comes from the edges of caramelized onions.
When the onions are a gorgeous brown and filling the air with insanely delicious smells, you can remove them from the skillet and set aside for later. Then, in the same hot skillet, place your minced garlic. Let the garlic brown for a minute and add in your fresh spinach leaves. You may need to add a few drops of olive oil if you find that your spinach is sticking. Otherwise, continue to saute and let the spinach wilt down. This should take 1-2 minutes, then when wilted, you can remove the spinach from the skillet and place in a small bowl for later.
Now, it is time to cook your burger meat. In the same skillet, turn the heat up to a medium/high and add in a bit more olive oil to ensure that these burgers do not stick. Then place your two patties in the center of your skillet. (I then added coarse black pepper and sea salt to the top of the patties so that they would get a nice crunch and pop of flavor. But, you could totally skip that step and just let the burgers be burgers if you please.) Cook the patties for about 3-4 minutes per side. You can lift the burgers slightly to check if they have browned enough for your liking.
While the burgers are cooking on the first side, place your buns in the oven (haha) to toast. You can slice them down the middle to get a nice brown on the inside of the bun or just place them in whole to warm up. Then, remove them right before flipping your burgers. (This will help you avoid burning your buns which believe me, I do more often than I would like to admit.)
Then, flip your patties and cook the other side for another 3-4 minutes. When there is about 1 minute left of cooking time, place a slice of your nondairy cheese on each burger. Let the cheese melt on the burger uncovered until your cooking time is up. Then, turn the heat off and cover your skillet. This will create a little “oven” for your cheese to melt. Fair warning- if you do not use Chao cheese, then it may not melt as beautifully. (This is one of the many reasons I choose to use Chao cheese when creating nice melty dishes!)
While your cheese is melted in its “oven”, mix together your nondairy yogurt and hot sauce. As I mentioned, I used 3 tablespoons of Forager’s Plain Cashewgurt and 3 teaspoons of Moore’s Buffalo Sauce. Once mixed set aside.
Once the cheese has melted on the burger, you can begin to assemble the magic. Take your buns out and place them on plates. Then place your burgers down in each bun. Top the burger with your sautéed spinach and garlic. Then add your caramelized onions on top of that. Lastly, take a spoonful of your buffalo cashewgurt and spread it on the top of the bun and bring whatever is left to the table for dipping if desired!
Now you are ready to serve these absolutely decadent burgers and to be amazed by just how amazing they taste!