Beyond Meat Beast Burger with Cucumber Dill Salad

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Red Onion

30 mL

Natural Ketchup

2

Vegan Burger Patties

I used Beyond Meat Beast Burger

2 pieces

Romaine Lettuce

2

Whole Grain Buns

30 g

Dijon Mustard

I used Sir Kensington's® Natural Dijon Mustard

1

Tomato

30 mL

Champagne Vinegar

1

Persian Cucumber

as needed

Fresh Dill

2 g

Salt

as needed

Ground Black Pepper

15 mL

Olive Oil

Cooking Instructions

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Step 1

Preheat grill to medium-high heat. Slice Tomato (1) into half-inch sliced rounds and set aside. Peel and cut Red Onion (1/2) into quarter-inch sliced rounds and set aside. Slice Romaine Lettuce (2 pieces) in half widthwise and set aside.

Step 2

In a medium bowl mix together Champagne Vinegar (30 mL) , Salt (2 g) , and  Ground Black Pepper (as needed) with Olive Oil (15 mL) . Mix until well combined.

Step 3

Cut the remaining Red Onion (1/2) in half then into quarter inch thin slices and add to the bowl. Cut Persian Cucumber (1) into half inch sliced rounds, and place in the medium bowl.

Step 4

Remove the stems from the fresh Fresh Dill (as needed) leaves and discard stems. Finely chop the dill leaves, and add to the bowl. Toss to combine and set aside.

Step 5

Place the Vegan Burger Patties (2) on the grill and cook for 5 minutes on each side.

Step 6

Meanwhile, open the Whole Grain Buns (2) in half and place the rolls face side down directly on the grill for the final minute of cooking. Do not burn! Remove from heat.

Step 7

Place burger patties on each bun and top with onions, romaine, tomato, and one tablespoon each of Natural Ketchup (30 mL) and Dijon Mustard (30 g) . Place the top bun on the burger and set aside.

Step 8

Place the burgers on a plate and place cucumber dill salad on the side.

Step 9

Serve and enjoy!