Name: The United Beyond Burger
Cook time: 30 min
Total time: 30 min
Ingredients: 6 Beyond burgers; 6 small burger buns; 8 tablespoons of ketchup; 1 teaspoons smoked paprika; 2 teaspoons lime juice; 4 tablespoons olive oil (divided); 2 small red onions (thinly sliced); 3 tablespoons balsamic vinegar; ¼ teaspoons salt; 6 lettuce leaves (Boston, bib, or romaine); Maldon salt (or kosher salt, to taste); Pickled jalapeños (3 or 4 per burger)

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A beyond burger loaded with lettuce, sauce, pickle jalapeños, sautéed onions on a bun.

Just in time for BBQ season, Beyond Meat has launched an even juicier version of its game-changing Beyond Burger!

In partnership with Beyond Meat we created, “The United Beyond Burger!”, blending sweet, smoky, tangy, salty, spicy, and juicy to create a United flavour greater than the sum of their individual flavours.

Elaine and I choose to support local and Canadian-made products whenever possible! So, we love that the Beyond Burger and Beyond Beef are proudly made here in Canada. Offering us a plant-based, delicious, and sustainable way to support local throughout the summer grilling season.

We are confident that once you try this burger, you will make it again and again!

Burger patties and toppings are beside a bbq ready to be cooked.

Three fully loaded burgers are in tray outdoors.

The United Beyond Burger

Just in time for BBQ season, Beyond Meat has launched an even juicier version of its game-changing Beyond Burger!

Print Recipe Pin Recipe

Cook Time 30 mins

Total Time 30 mins

Course Dinner, Entree, Game Day Snack, Lunch, Main Course

Cuisine North American

Servings People

Ingredients

6 Beyond burgers
6 small burger buns
8 tablespoons of ketchup
1 teaspoons smoked paprika
2 teaspoons lime juice
4 tablespoons olive oil divided
2 small red onions thinly sliced
3 tablespoons balsamic vinegar
¼ teaspoons salt
6 lettuce leaves Boston, bib, or romaine
Maldon salt or kosher salt, to taste
Pickled jalapeños 3 or 4 per burger

Instructions

In a small bowl, mix the ketchup, smoked paprika and lime juice. Refrigerate until ready to use.
Preheat gas or charcoal grill to medium-high heat.
Heat a large skillet over medium heat. Add two tablespoons of olive oil, then add the onions.
Sauté until onions are translucent, about 7-8 minutes. Add salt, stir, and continue to sauté, stirring throughout for another 10 minutes. The onions should be light brown in colour (lower the heat if they begin to burn or blacken)
Add balsamic vinegar to onions, stir and sauté for another 2-3 minutes until vinegar has soaked into onions.
Remove from heat. Set aside until ready to serve.
When the grill is ready, lightly brush the Beyond Burgers on both sides with the remaining olive oil.
Cook the burgers over direct heat for about 4 minutes per side. If the grill flairs up, move burgers away from the flame. Do not overcook. Cook to an internal temperature of 74°C (165°F).
While the burgers finish cooking, lightly toast the buns.

To assemble:

Spread a spoonful of the ketchup on the bottom of each bun. Add a lettuce leaf then the Beyond Burger. Sprinkle with Maldon salt, add jalapeños and onions. Serve and enjoy!

Video

Notes

Cooks note: Also delicious with a smoked cheese like Gouda or provolone.

Keyword Beyond Burger recipe, Burger topping recipes, Burger toppings, Canadian-made, Juicy Plant-Based burgers, Made in Canada, Meatless burger, Plant-Based burger

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Have a delicious day! James (aka Zimmy) & Elaine

Recipe created in partnership with Beyond Meat. Opinions in this post are my own.