It was our (Linds and I) second time this week we’ve decided to go beyond the meat for dinner.
I’m not saying we eat meat every other night for dinner. It’s actually quite the opposite. Typically, we’ll have meat once or twice a week, rarely more than that. We’ve begun compiling dinner ideas that feature grains, pasta, and veggies. And pizza. Always pizza.
Tonight, however, we went way beyond meat. Literally.
I reached out to a good friend (who has progressively morphed into a full-blown vegan) the other day for his thoughts on Beyond Meat‘s ‘Beyond Burger’, a plant-based burger, and the best way to prepare/season it.
He said as far as taste and texture goes, it’s as close to a “real” burger as there is. He also mentioned seasoning it with Lawry’s, but since I have Trader Joe’s Seasoning Salt, that’s what I went with.I cooked it in a stainless steel pan, which was a little bit of a mistake, but in 6 minutes it was done. I transferred it to the oven, where I broil-sealed some sautéed mushrooms under a slice of American cheese.
To avoid a soggy bun, I loaded the heel with a bed of arugula, the burger on top of it, smashed avocado and sliced yellow onion atop the melted cheese, and a mayo/ketchup/Dijon spread on the crown.
This shit was ridiculous. The taste was one point. It held up so much better than every single veggie or black bean burger I’ve ever made in the past. There was a nice crispness to the patty from the pan.
I got one package but I think I convinced Nolan to try a burger the next time it’s on the menu. So long ground beef burgers, it was a good run.
Here’s what else this Beyond Burger brings to your plate, beyond deliciousness:
- 20g protein
- 25% iron DV
- 0mg cholesterol
I mentioned it was the second time we’ve gone beyond the meat with Beyond Meat – the first was the other night when I made tacos – beefy crumbles, black beans, roasted corn, pico de gallo, shredded Colby jack, jalapeños – also awesome.
So, despite 100% not defecting to a vegan lifestyle, Beyond Meat has a new repeat customer out here in Connecticut, where I often see more cows than people on a daily basis.
I guess I’m doing my part to keep it that way.