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Side view of a beyond burger on a whole wheat hamburger bun with dairy-free melted cheese and raw kale on top.

Beyond Burger

vegan salad, multi grain bun

STARS

Beyond Burger is a plant-based burger so realistic, you’ll find it sold in the meat aisle of the grocery store, next to the raw ground beef. This completely vegan patty has everything carnivores fiend for, from the gentle crumble of ground beef to the hearty flavor, while remaining healthier and more environmentally-friendly. To finish off this delectable burger, add vegan cheese, pickled red onions, herb mayo, and a side Caesar salad. It’s a dinner every vegan, vegetarian and carnivore will ask for again and again. 
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Pickled Red Onions 

  • ½ cup water
  • ½ cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, sliced

Herbed Aioli

  • 1 cup mayonnaise (vegan if you like)
  • 2 tablespoons apple cider vinegar
  • ¼ cup chopped fresh Italian parsley leaves
  • ½ teaspoon kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 sprigs thyme leaves
  • 4 sprigs rosemary leaves, chopped
  • 2 tablespoons oregano, chopped

Harissa Vinaigrette (optional)

  • 1 tablespoon harissa chili paste
  • 1 shallot, chopped
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 1 orange, zested
  • 2 tablespoons orange juice
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • Black pepper, to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ cup olive oil
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh Italian parsley

Burger

  • 1 pound Beyond burger
  • 4 slices Diaya (or other plant-based) cheese
  • 1 tablespoon canola oil
  • 4 whole-wheat hamburger buns
  • 4 cups mixed greens 
Directions
1
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
2
To make the aioli, combine all the ingredients in a small bowl. Stir well with a whisk.
3
To make the vinaigrette, combine all the ingredients other than the oil and fresh herbs in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Fold in the herbs and season with salt and pepper. 
4
Form the burger into 4 patties. Sprinkle with salt and pepper. 
5
Heat the canola oil in a medium skillet over medium-high heat. Cook the patties for 4 minutes per side or until lightly browned and cooked through. Add a slice of cheese to each burger after flipping. 
6
Toss the mixed greens with the harissa vinaigrette in a large bowl. 
7
Serve the burgers on hamburger buns, topped with aioli and pickled onions, alongside salad. 

Beyond Burger

vegan salad, multi grain bun

STARS

Beyond Burger is a plant-based burger so realistic, you’ll find it sold in the meat aisle of the grocery store, next to the raw ground beef. This completely vegan patty has everything carnivores fiend for, from the gentle crumble of ground beef to the hearty flavor, while remaining healthier and more environmentally-friendly. To finish off this delectable burger, add vegan cheese, pickled red onions, herb mayo, and a side Caesar salad. It’s a dinner every vegan, vegetarian and carnivore will ask for again and again. 
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Pickled Red Onions 

  • ½ cup water
  • ½ cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, sliced

Herbed Aioli

  • 1 cup mayonnaise (vegan if you like)
  • 2 tablespoons apple cider vinegar
  • ¼ cup chopped fresh Italian parsley leaves
  • ½ teaspoon kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 sprigs thyme leaves
  • 4 sprigs rosemary leaves, chopped
  • 2 tablespoons oregano, chopped

Harissa Vinaigrette (optional)

  • 1 tablespoon harissa chili paste
  • 1 shallot, chopped
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 1 orange, zested
  • 2 tablespoons orange juice
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • Black pepper, to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ cup olive oil
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh Italian parsley

Burger

  • 1 pound Beyond burger
  • 4 slices Diaya (or other plant-based) cheese
  • 1 tablespoon canola oil
  • 4 whole-wheat hamburger buns
  • 4 cups mixed greens 

Directions

1
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
2
To make the aioli, combine all the ingredients in a small bowl. Stir well with a whisk.
3
To make the vinaigrette, combine all the ingredients other than the oil and fresh herbs in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Fold in the herbs and season with salt and pepper. 
4
Form the burger into 4 patties. Sprinkle with salt and pepper. 
5
Heat the canola oil in a medium skillet over medium-high heat. Cook the patties for 4 minutes per side or until lightly browned and cooked through. Add a slice of cheese to each burger after flipping. 
6
Toss the mixed greens with the harissa vinaigrette in a large bowl. 
7
Serve the burgers on hamburger buns, topped with aioli and pickled onions, alongside salad.