Beyond Meat’s New Year’s Burger

Beyond Meat

Beyond Meat's New Year's Burger
Prep Time: 25M
Cooking Time: 45M
Serves: 4

Recipe by Beyond Meat.

PREP TIME: 25 minutes
COOK TIME: 45 minutes





4 Beyond Meat Burgers
3/4 cup sliced radishes
3 1/2 tbsp white wine vinegar
½ tsp peppercorns
1 bay leaf
1 tsp sugar
4 seeded buns

¼ celeriac, cut julienne
3 1/4 cups spinach, finely sliced
1 1/2 cup kale, finely sliced and blanched
2 tbsp vegan mayo
1 tbsp vegan yogurt
¼ tsp apple cider vinegar
1 tsp American mustard

Veggie fries:
2 large red beetroots
2 large carrots
1 large parsnip
½ rutabaga

No cheese sauce:
1 large potato, peeled and boiled
1 large carrot, peeled and boiled
1 tbsp yeast flakes
½ tsp xanthan gum
¼ tsp smoked paprika
¼ tsp mushroom ketchup
¼ tsp Tabasco
¼ tsp garlic powder
¼ tsp onion powder
Water if needed

Recipe by Beyond Meat.

PREP TIME: 25 minutes
COOK TIME: 45 minutes




1. Start making the pickled radishes: For the pickling liquid, add vinegar, peppercorns, bay leaf, and sugar in a small saucepan. Bring to simmer. Once the sugar has dissolved, turn off the heat and let it cool for 5 minutes. Now slice the radishes on a mandolin and add them to the pickle, set aside for at least 30 minutes.

2. Now onto the veg fries: peel them well, cut them in batons (thick fries shape), and add them to a baking tray, drizzling with vegetable oil, a pinch of salt, and pepper. Bake for 30 minutes at 350°F, checking every so often and turning them around for an even cooking, if you have an air fryer you can use that too but at 325°F.

3. While the fries are cooking, make the no cheese sauce. Boil the potato and carrot until very soft, (check with a knife, if it goes through easily, they’re ready) add them to the blender together with all the other ingredients, and blitz until really smooth. Add a small amount of the water you used to cook the potato and carrot in if too thick.

4. To prep the slaw, add the sliced kale to a sieve and pour over boiling water. In a bowl add the shredded celeriac, sliced spinach, and the blanched kale together with vinegar, mustard, mayo, and yogurt. Toss together until well combined.

5. Finally, cook the burger on a griddle pan for 3 minutes per side as well as toasting the halved buns.

6. To build the burger add the slaw at the bottom, then burger, no cheese sauce, and pickled radishes top with the bun, serve with the vegetable fries aside.


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