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Curry-Spiced Beef Burgers
with Caramelized Onion & Lime Mayo
25 MIN
2 Servings
From the Test Kitchen
To give these burgers a burst of bright flavor, you’ll cook rounds of red onion alongside the beef patties until they’re lightly charred, then layer it all on soft buns with a zesty lime mayo.
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NutritionPER SERVING
-
Calories740 Cals (est.)
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fresh
ingredients
Title
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1 Tbsp Yellow Curry Paste
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2 Potato Buns
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3 Tbsps Sweet Chili Sauce
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1 Romaine Lettuce Heart
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3 Tbsps Roasted Peanuts
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1 Red Onion
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1 Lime
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2 Tbsps Mayonnaise
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2 Beyond Burger® Plant-Based Patties
step-by-step
instructions
1
Prepare the ingredients & make the curry-lime mayo:
Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. In a bowl, whisk together the mayonnaise, curry paste, and the juice of 1 lime half; season with salt and pepper.
2
Cook the patties & onion:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and softened and the patties are browned and cooked through (the center will still be red or pink).* Transfer the cooked patties and onion to a work surface. Wipe out the pan.
*An instant-read thermometer should register 165°F.
4
Toast the buns & serve your dish:
Add the halved buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, lime mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy!
4
Make the salad:
Meanwhile, roughly chop the lettuce. Roughly chop the peanuts. In a large bowl, combine the sweet chili sauce, lime zest, and the juice of the remaining lime half; season with salt and pepper. Just before serving, add the chopped lettuce and chopped peanuts to the bowl; toss to coat. Taste, then season with salt and pepper if desired.
1
Prepare the ingredients & make the curry-lime mayo:
Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. In a bowl, whisk together the mayonnaise, curry paste, and the juice of 1 lime half; season with salt and pepper.
2
Cook the patties & onion:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and softened and the patties are browned and cooked through (the center will still be red or pink).* Transfer the cooked patties and onion to a work surface. Wipe out the pan.
*An instant-read thermometer should register 165°F.
4
Toast the buns & serve your dish:
Add the halved buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, lime mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy!
4
Make the salad:
Meanwhile, roughly chop the lettuce. Roughly chop the peanuts. In a large bowl, combine the sweet chili sauce, lime zest, and the juice of the remaining lime half; season with salt and pepper. Just before serving, add the chopped lettuce and chopped peanuts to the bowl; toss to coat. Taste, then season with salt and pepper if desired.
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