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.
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.
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!
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