• Peel cucumber, if desired, then cut into 1/4-inch rounds.
• Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
• Peel, then mince or grate garlic.
• Thinly slice green onions.
• Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.

• Heat a large non-stick pan over medium-high heat.
• When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!)
• Transfer to a small bowl.

• Add Beyond Meat® patties, lemongrass, garlic, soy sauce and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine. 
• Divide Beyond Meat® mixture into 8 equal portions (16 portions for 4 ppl).
• Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully reshape patties when cooking.)

• Heat the same pan (from step 2) over medium.
• When hot, add 1 tbsp oil, then Beyond Meat® patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)
• Cook, until browned all over and cooked through, 4-5 min per side.** 

• Meanwhile, whisk together half the sweet chili sauce, vinegar and 1/2 tbsp (1 tbsp) oil in a large bowl.
• Add spring mix, carrots, green onions and cucumbers. Season with salt and pepper, then toss to combine.

• Remove the pan from heat, then add remaining sweet chili sauce. Gently toss to coat patties. 
• Divide salad between bowls. Top with patties.
• Sprinkle peanuts over top.

If you've opted to get Beyond Meat®, prepare, cook and plate it the same way the recipe instructs you to prepare, cook and plate the turkey.