Prepare yourselves: The Beast is coming! Just when I thought I couldn’t love Beyond Meat more, they are unleashing The Beast.
The Beast is Beyond Meat’s new burger. The Beast Burger is amazing! Beyond Meat is changing the whole veggie burger game with this one.
This quarter-pound vegan burger is incredible. It looks like a beef burger and when it cooks up, the smell is intoxicating. The taste is also amazing. It’s juicy, packed with flavor and tastes more like a beef burger than a veggie burger. Of course, I’ve come to expect that from Beyond Meat with their products that taste more like meat than any others on the market.
The Beast Burger has more protein (23 grams per burger) and iron than beef, more omegas than salmon plus it contains calcium, antioxidants and vitamins B6, B12, C, D and E. It also contains the Beyond Meat Nutrient Pack including fulvic acid, beet juice, chia seed, moringa, sea buckthorn, bottlebrush herb and mesquite. And even though it looks and tastes like meat, it is a veggie burger filled with broccoli, carrots, spinach, tomatoes, beets and shitake mushrooms. The Beast Burgers are soy-free, gluten-free and GMO-free. So yeah, it’s good for you. But let’s get to the recipe!
When I got a chance to try The Beast Burger, I knew just what I wanted to do with it. I wanted to make a green chile cheeseburger. So first I made a green chile Queso cheese sauce that was chunky with diced tomatoes and just spicy enough.
Then I made my Red Guacamole which also has small chunks of tomatoes.
Next I cooked up the Beast Burgers in a pan. The smell from the mesquite as they cooked was so good, like I was having a cook-out.
These burgers would be gorgeous on the grill. I was tempted to just eat one of the burgers right then and there but I held off.
I took some burger buns and placed a blanket of lettuce on them. Then I laid the Beast Burgers down and topped them with the guacamole and the Queso sauce. It was big. It was messy. It was beautiful. It was delicious.
Then it was gone.
Even though the Beast Burgers haven’t hit all stores yet, some Whole Foods and other stores have begun to sell them. You can also find them online at Vegan Essentials.
Beyond Meat makes foods that are beyond my wildest dreams. Full of the flavors I want with none of the ingredients or violence I don’t want. Make sure you try The Beast Burger and watch it unleash your inner beast!
Thank you, Beyond Meat, for the incredible Beast Burgers!
Green Chile Queso Beast Burger with Guacamole
GF, SF if using soy-free milk, butter & cheese
For the Red Guacamole:
2 ripe avocados
2 Roma tomatoes
½ jalapeno pepper, seeded and finely diced
Salt and pepper to taste
1 Tbs. fresh lime juice
1 Tbs. fresh cilantro, chopped
For the Green Chile Queso Cheese Sauce:
2 Tbs. vegan butter
2 Tbs. chickpea flour
3 cups non-dairy milk
1-15 oz. can diced tomatoes
1-4 oz. can green chiles
2 cloves garlic, minced
1 tsp. paprika
½ tsp. turmeric
½ tsp. mustard powder
1 cup vegan cheddar or pepper Jack cheese shreds
Salt and black pepper to taste
Hot sauce (optional)
2 Beast Burgers
1 Tbs. vegetable oil
2 Burger buns or rolls
Lettuce
To make the Red Guacamole:
Cut the avocados in half. Remove the pit. Rinse the avocados with a bit of cool water or squirt them with lime juice. This will keep them from turning brown. Score the avocados into a grid with a paring knife. With a large soup spoon, carefully remove the flesh from the skins. Mash them in a bowl, leaving the avocado a little chunky.
Cut the tomatoes in halves and then into quarters. With the paring knife, cut the pulp out of the tomatoes and discard. If you don’t do this step, your guacamole will be too watery. Dice up the tomatoes and add to the avocados. Add the remaining ingredients and mix well. Taste to adjust seasonings to your liking. Refrigerate until ready to serve.
To make the Green Chile Queso Cheese Sauce:
In a small saucepan, melt the vegan butter over medium heat. Whisk in the flour and let cook for one minute. Slowly add room temperature or warm milk into the pan while whisking. Add the diced tomatoes and the green chiles and mix well. Add the garlic, paprika, turmeric and mustard powder and mix. Allow the milk to cook a bit until it thickens. Melt in the cheese, stirring until it is all melted and smooth. Add salt and pepper to taste and hot sauce, if desired. Taste for any seasoning adjustments.
To make the Beast Burgers:
Heat 1 Tbs. vegetable oil in a skillet or grill pan over medium-high heat. Add the Beast Burgers and cook for 6-8 minutes until browned on both sides.
To assemble the burgers, lay the open buns on the table. Place a few leaves of lettuce on the bun bottoms. Place a Beast Burger on the lettuce. Top with guacamole and pour the green chile Queso cheese sauce on top. Place the tops of the buns on top of the burgers and get lots of napkins ready! You’re gonna need them.
The “V” Word: Say it. Eat it. Live it.
- For the Red Guacamole:
- 2 ripe avocados
- 2 Roma tomatoes
- ½ jalapeno pepper, seeded and finely diced
- Salt and pepper to taste
- 1 Tbs. fresh lime juice
- 1 Tbs. fresh cilantro, chopped
- For the Green Chile Queso Cheese Sauce:
- 2 Tbs. vegan butter
- 2 Tbs. chickpea flour
- 3 cups non-dairy milk
- 1-15 oz. can diced tomatoes
- 1-4 oz. can green chiles
- 2 cloves garlic, minced
- 1 tsp. paprika
- ½ tsp. turmeric
- ½ tsp. mustard powder
- 1 cup vegan cheddar or pepper Jack cheese shreds
- Salt and black pepper to taste
- Hot sauce (optional)
- 2 Beast Burgers
- 1 Tbs. vegetable oil
- 2 Burger buns or rolls
- Lettuce
- To make the Red Guacamole:
- Cut the avocados in half. Remove the pit. Rinse the avocados with a bit of cool water or squirt them with lime juice. This will keep them from turning brown.
- Score the avocados into a grid with a paring knife. With a large soup spoon, carefully remove the flesh from the skins.
- Mash them in a bowl, leaving the avocado a little chunky.
- Cut the tomatoes in halves and then into quarters. With the paring knife, cut the pulp out of the tomatoes and discard. If you don’t do this step, your guacamole will be too watery.
- Dice up the tomatoes and add to the avocados.
- Add the remaining ingredients and mix well. Taste to adjust seasonings to your liking.
- Refrigerate until ready to serve.
- To make the Green Chile Queso Cheese Sauce:
- In a small saucepan, melt the vegan butter over medium heat.
- Whisk in the flour and let cook for one minute.
- Slowly add room temperature or warm milk into the pan while whisking.
- Add the diced tomatoes and the green chiles and mix well.
- Add the garlic, paprika, turmeric and mustard powder and mix. Allow the milk to cook a bit until it thickens. Melt in the cheese, stirring until it is all melted and smooth.
- Add salt and pepper to taste and hot sauce, if desired.
- Taste for any seasoning adjustments.
- To make the Beast Burgers:
- Heat 1 Tbs. vegetable oil in a skillet or grill pan over medium-high heat.
- Add the Beast Burgers and cook for 6-8 minutes until browned on both sides.
- To assemble the burgers, lay the open buns on the table.
- Place a few leaves of lettuce on the bun bottoms.
- Place a Beast Burger on the lettuce.
- Top with guacamole and pour the green chile Queso cheese sauce on top.
- Place the tops of the buns on top of the burgers and get lots of napkins ready! You're gonna need them.
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