This is no ordinary burger – this is a plant-based bacon cheeseburger with lashings of creamy chilli mayo, fried red onion and paprika-spiced sweet potato wedges. Made with juicy Beyond Burger patties and ideal for a delicious Veganuary meal, editor Sophie Ritchie shares her recipe for a protein-packed feast
The meat-free movement has come a very long way since the days of hippie mung bean curries and bowls of lettuce. Have your burger and eat it too for Veganuary with this mouth-watering bacon cheeseburger, made with juicy Beyond Burger patties. With 19g of plant-based protein per burger, these’ll keep you full and satiated for hours – whilst also satisfying that junk food craving without the need for anything overly greasy.
No sizzling burger could be complete without the tasty toppings and the sides of course – I’ve paired these with crispy fried red onions, creamy sweet chilli mayonnaise and paprika-spiced sweet potato wedges. It’ll taste so succulently good, you’ll be left questioning whether you just consumed the real meaty deal after all.
What’s also great about this easy dish is that you can make it in stages – meaning you can wash up as you go along, without the need for a mountain of pots and pans at the end.
If you haven’t tried them yet already, Beyond Burger is a fantastic tasting patty that is real game changer for anyone considering going vegan or trying a flexitarian diet – or those taking on the Veganuary challenge. It tastes so realistic, you’ll be struggling to believe it is made from plants.
Made without GMOs, soy or gluten, it is a perfect option for meat lovers who want the delicious, juicy burger experience, with no sacrifice required. Best of all, it’s kind to the planet – the Beyond Burger generates 90% less greenhouse gas emissions, requires 46% less energy, has 99% less impact on water scarcity and 93% less impact on land use versus a ¼-lb, standard 80/20 beef burger. Dig in!
Ingredients
(makes 2 burgers)
For the Beyond Burger bacon cheeseburger:
• 2 x Beyond Burger patties
• 150g cooked plant-based bacon (around 4 strips)
• 2 x plant-based cheese slices
• 2 x plant-based brioche buns
For the red onions:
• 1/2 red onion, chopped lengthways
• 1 x diced garlic clove or 1x teaspoon garlic-infused olive oil
• optional: oregano for flavour
For the sweet chilli mayo:
• 2 tablespoons plant-based mayo
• 2 teaspoons sweet chilli sauce or chilli jam
• 1/2 teaspoon ground chilli flakes
For the paprika wedges:
• 2 x medium-sized sweet potatoes
• 1 x tsp oregano
• 1 x tsp paprika
• sprinkle of sea salt
Method
For the red onions:
1 Heat a frying pan with oil, then add one diced garlic clove. When browned, add the sliced onion + spices and cook until browned. Remove from pan and keep covered until ready to use.
For the sweet chilli mayo:
1 So simple – simply combine all of the ingredients together and stir in a bowl. Transfer to ramequin and chill in the fridge until ready to serve.
For the paprika wedges:
1 Heat oven to 180°. Meanwhile, line a baking tray with foil.
2 Chop ends off the sweet potatoes and cut lengthways into thin wedges. Season with spices and salt, then transfer to the baking tray and cook for 40 minutes. After 20 minutes of cooking, turn wedges to cook evenly on both sides.
For the bacon & cheese Beyond Burger:
1 Add olive oil or cooking spray to a frying pan/griddle and heat. Add one patty at a time and cook thoroughly on both sides for a minimum of 4-5 minutes. When both sides have browned and cooked through, remove from pan/griddle.
2 Cut a brioche bun in half and start with the bottom layer. Stack the burger, then add a spoonful of the sweet chilli mayo.
3 Add a slice of cheese, then two – three rashers of cooked bacon. Top with the fried onions and then cover with the remaining brioche bun. Serve with paprika fries and the remaining mayo on the side.
Partner Content: Beyond Burger recipe created by Sophie Ritchie
