with Grilled Onions and Dill Pickle Ranch Salad
There really isn't anything like a perfectly-grilled Beyond Meat® burger topped with grilled onions, cheddar cheese and pickles for a summer meal. Paired with a zippy pickle slaw, take this burger out to the patio and enjoy! Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Yellow onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Artisan Bun
2 unit(s)
Yellow Onion
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Dill Pickle, sliced
90 mL
Garlic Salt
2 g
Spring Mix
113 g
Ranch Dressing
2 tbsp
Ketchup
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, lightly oil the grill.
- While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Reserving pickle juice, strain pickles. Roughly chop half the pickles.
- Halve buns.
- Peel, then cut onion into 1/4-inch slices.
- Layer two 12x12-inch pieces of foil. Arrange onions on one side of the foil. Drizzle with 1 tbsp oil. (NOTE: For 4 servings, make 2 pouches, using 1 tbsp oil and 2 sheets of foil per pouch.) Season with salt and pepper, then toss to combine.
- Fold foil in half over onions and pinch edges to seal pouch.
- To a large bowl, add ranch and reserved pickles juice. Season with pepper, then whisk to combine.
- To the bowl, add spring mix and chopped pickles.
- Place in the fridge. (NOTE: The salad will be tossed in step 5.)
- Line a baking sheet with parchment paper.
- Place Beyond Meat® patties on the prepared baking sheet.
- Using a spatula, flatten patties into 1/4-inch-thick patties. Season with salt.
- Place foil pouch with onions on one side of the grill. Close lid and grill for 10-13 min, until tender.
- Meanwhile, add patties to the other side of the grill.
- Reduce heat to medium, close lid and grill patties for 4-5 min, until golden on grilled side.
- Flip patties, then sprinkle cheese over top. Close lid and grill for 4-5 min, until patties are cooked through and cheese is melted.**
- When patties are almost done, add buns to the top shelf of the grill, cut-side down.
- Close lid and grill for 1-2 min, until toasted. (TIP: Keep an eye on buns so they don't burn.)
- Spread ketchup over top buns. Stack remaining pickles, then patties and grilled onions on bottom buns. Close with top buns.
- Divide burgers and pickle salad between plates.
If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve 1/2 tsp (1 tsp) garlic salt for another use. Place Beyond Meat® patties on the prepared baking sheet. Using a spatula, flatten patties into 1/4-inch-thick patties. Season with salt.
Cook Beyond Meat® patties in the same way the recipe instructs you to cook the beef.
650
kcal
Calories
34
g
Fat
11
g
Saturated Fat
57
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
32
g
Protein
15
mg
Cholesterol
1770
mg
Sodium
0.3
g
Trans Fat
800
mg
Potassium
250
mg
Calcium
9
mg
Iron
