Summer is all in bloom and I am BEYOND excited to start using the fresh vegetables from my garden. I am also forever excited by the brand Beyond Meat. They have become one of the most incredible plant-based alternative brands out there. I am simply amazed by the food magicians over there who are creating such impressive alternatives.
Their products look, taste, feel, and smell like meat without any of the abuse, unwanted hormones, and guilt. To me there is just nothing better and I can sincerely always be in the mood for one of their products. I love to see the increasing number of people who are giving plant-based meats a try and have seen these products fly off the shelves the past few weeks.
SO- if you are lucky enough to find a store near you that sells them, make sure to buy extra and freeze them! (You will thank me later!) The Beyond Meat burger has become a welcomed weekly staple in my house. It is the perfect summer meal and cooks beautifully on both the grill and a skillet.
I decided to use the gorgeous lettuce growing in my garden to wrap my burger and change it up a bit. As always when I am in need of some melted “cheesy” goodness, I used a slice of vegan Chao cheese by Field Roast. It melts perfectly and adds the gooey creaminess that makes a cheeseburger.
- Beyond Meat Burger Patty
- 1 slice of Chao Cheese
- Large Lettuce Leaves
- Fresh Avocado, thinly sliced
- Vine Ripe Tomato, thinly sliced
- Coarse Sea Salt and Black Pepper
In a large skillet on medium/high heat, add in 1 tablespoon of extra virgin olive oil. When the oil is hot place your beyond meat patty down on the skillet. Sprinkle coarse sea salt and black pepper right on to the patty and lightly pat it down with a spatula. The salt and pepper will form a sort of crust and bring out the flavors of the patty.
Allow the patty to cook on each side for 3 minutes. When you have about 2 minutes left on the second side of the patty, place down your slice of Chao cheese on top. It will melt down while the burger finishes cooking. Then after you have cooked the burger for its full 6 minutes you can remove it from the heat and cover the skillet to keep it warm.
Then slice your tomato, avocado, and any other burger toppings you may like. Then, if you are making yours into a lettuce wrap like I did, plate about 2 large pieces of lettuce onto a plate. Place your cooked cheeseburger on the lettuce and top with the toppings of your choice.
Then sit back and enjoy the nostalgic flavors of a cheesy burger without any of the guilt!