Beyond Meat Italian Burger

I have not stopped thinking about Beyond Meat plant-based burgers since I had about a week ago. I mean seriously, these burgers are amazing and an absolute dream for vegetarians and meat eaters alike.

I wanted to switch up the flavors of this burger from the ones I did last time. Since, I seem to be in a pesto obsessed state of recent, I thought why not keep it going? Let’s see just how many things I can find reason to cover in pesto! I decided to make an Italian Burger with pesto, cashew ricotta, caramelized onions, avocado, and tomato. Those are basically all of my favorite words in one sentence or in this case one burger!

These Beyond Meat burgers are extremely easy to cook. They brown on the outsides while remaining the perfect pink in the center, just like a meat burger would. It is pretty incredible that they can look and taste this much like a meat burger. Except these plant-based burgers do not sit in your stomach or leave you with a heavy feeling that I remember getting from beef burgers.

This recipe fed 4 people, so feel free to cut it in half or increase it depending on the amount of people being fed!

Ingredients:

  • 4 Beyond Meat Plant-Based Burger Patties
  • 1 onion, sliced thinly
  • 1 avocado, sliced
  • 1 large tomato, sliced
  • 4 tablespoons of basil pesto
  • 4 tablespoons of cashew ricotta (or dairy ricotta if not vegan)
  • 4 burger buns of your choosing

To begin, slice your onion thinly. Then place a large skillet on medium heat with one tablespoon of extra virgin olive oil. When hot, add in your thinly sliced onions. The onions will cook low and slow until they caramelize or turn a beautiful brown color. This will take about 7-10 minutes.

While the onions are caramelizing, slice your tomato and avocado. Set both aside on a platter for serving alongside the burgers. Then, take out your four tablespoons of basil pesto and ricotta and place them in small bowls for serving. (I like the idea of having a build your own burger night, so I keep everything seperated. It makes the experience interactive and everyone can put as much or as little of the toppings as they would like.)

Once your onions are brown and sweet, you can set them aside in a small bowl for serving. Then in that same skillet, turn the heat to a medium/high. Put a small bit of olive oil on to the pan and sprinkle coarse black pepper and salt over the oil. (This will be absorbed into the burger and add flavor to the patty.)

Then place your four burger patties down into the hot skillet. Sprinkle coarse black pepper and salt onto the “naked” top of the patties. Let the burgers cook for about 3 minutes on each side. You will notice the outsides become brown while the inside remains a nice pink “medium rare” color.

When the patties have cooked on both sides, remove them from the heat and place them in your burger buns. Then, bring your burgers to the table alongside all of your prepared toppings. Allow everyone to assemble their burgers to their likings. As you can see I went for a little bit of everything because limits are not to be placed on my burgers!

As always, you can add or substitute any of these toppings. The options are endless and you will be so thankful for trying the wonder that is Beyond Meat Plant-Based Burgers.

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