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Beyond Meat Beast Burger with Cucumber Dill Salad
Recipe

13 INGREDIENTS • 9 STEPS • 30MINS

Beyond Meat Beast Burger with Cucumber Dill Salad

3.0
2 ratings
A recipe by Beyond Meat: "Looking for something healthy, delicious and packed with plant-based protein? How about 23 grams of protein to help you conquer your day? The Beast Burger has just that and is loaded with antioxidants, iron, calcium and vitamins."
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Beyond Meat Beast Burger with Cucumber Dill Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Beyond Meat: "Looking for something healthy, delicious and packed with plant-based protein? How about 23 grams of protein to help you conquer your day? The Beast Burger has just that and is loaded with antioxidants, iron, calcium and vitamins."
30MINS
Total Time
$4.85
Cost Per Serving
Ingredients
Servings
2
US / Metric
Natural Ketchup
2 Tbsp
Natural Ketchup
Vegan Burger Patty
2
Vegan Burger Patties
I used Beyond Meat Beast Burger
Whole Grain Bun
2
Whole Grain Buns
Dijon Mustard
2 Tbsp
Dijon Mustard
I used Sir Kensington's® Natural Dijon Mustard
Persian Cucumber
1
Persian Cucumber
Fresh Dill
1/2 Tbsp
Salt
1/4 tsp
Olive Oil
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
117
Fat
6.8 g
Protein
--
Carbs
8.7 g
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Beyond Meat Beast Burger with Cucumber Dill Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
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 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 (2 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) with Olive Oil (1 Tbsp). Mix until well combined.
step 2 In a medium bowl mix together Champagne Vinegar (2 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) with Olive Oil (1 Tbsp). 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 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 (1/2 Tbsp) 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 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 (2 Tbsp) and Dijon Mustard (2 Tbsp). Place the top bun on the burger and set aside.
step 7 Place burger patties on each bun and top with onions, romaine, tomato, and one tablespoon each of Natural Ketchup (2 Tbsp) and Dijon Mustard (2 Tbsp). 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 8 Place the burgers on a plate and place cucumber dill salad on the side.
step 9
Serve and enjoy!
step 9 Serve and enjoy!
Tags
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Dairy-Free
American
Grill
BBQ
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Summer
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