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Beyond Burger™ & Spicy Peanut Sauce
with Bok Choy & Crispy Onion Salad
25 MIN
4 Servings
From the Test Kitchen
We’re building umami-rich flavor with the plant-based Beyond Burger™ by layering it between soft potato buns with a rich sauce of bold yellow curry paste, soy glaze, mayonnaise, and peanut butter spread.
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Dietary Information
Vegetarian
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NutritionPER SERVING
-
Calories780 Cals (est.)
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fresh
ingredients
Title
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4 Potato Buns
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1 head Butter Lettuce
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10 oz Baby Bok Choy
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2 Persian Cucumbers
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2 Tbsps Smooth Peanut Butter Spread
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2 Tbsps Mirin (Salted Cooking Wine)
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3 Tbsps Roasted Peanuts
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3 Tbsps Soy Glaze
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1 Tbsp Yellow Curry Paste
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⅓ cup Crispy Onions
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1 Tbsp Sesame Oil
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4 Beyond Burger® Plant-Based Patties
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1 Tbsp Rice Vinegar
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¼ cup Mayonnaise
step-by-step
instructions
1
Prepare the ingredients & make the peanut sauce
Wash and dry the fresh produce. Thinly slice the cucumbers on an angle; place in a bowl. Add the mirin; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve the buns. Roughly chop the peanuts. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a large bowl, combine the chopped peanuts, sliced bok choy, and chopped lettuce. In a separate bowl, whisk together the soy glaze, peanut butter spread, mayonnaise, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the patties
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through (the center will still be red or pink).* Transfer to a plate. Wipe out the pan.
*An instant-read thermometer should register 165°F.
3
Make the salad
Meanwhile, to the bowl of prepared peanuts, bok choy, and lettuce, add the crispy onions, sesame oil, vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired.
4
Toast the buns & serve your dish
Working in batches if necessary, add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned (if the pan seems dry, add a drizzle of olive oil). Transfer to a work surface. Assemble the burgers using the toasted buns, peanut sauce, cooked patties, and as much of the marinated cucumbers as you’d like (discarding any liquid). Serve the burgers with the salad on the side. Enjoy!
1
Prepare the ingredients & make the peanut sauce
Wash and dry the fresh produce. Thinly slice the cucumbers on an angle; place in a bowl. Add the mirin; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve the buns. Roughly chop the peanuts. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a large bowl, combine the chopped peanuts, sliced bok choy, and chopped lettuce. In a separate bowl, whisk together the soy glaze, peanut butter spread, mayonnaise, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the patties
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through (the center will still be red or pink).* Transfer to a plate. Wipe out the pan.
*An instant-read thermometer should register 165°F.
3
Make the salad
Meanwhile, to the bowl of prepared peanuts, bok choy, and lettuce, add the crispy onions, sesame oil, vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired.
4
Toast the buns & serve your dish
Working in batches if necessary, add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned (if the pan seems dry, add a drizzle of olive oil). Transfer to a work surface. Assemble the burgers using the toasted buns, peanut sauce, cooked patties, and as much of the marinated cucumbers as you’d like (discarding any liquid). Serve the burgers with the salad on the side. Enjoy!
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