Beyond Burger™ & Spicy Peanut Sauce with Bok Choy & Crispy Onion Salad

Beyond Burger™ & Spicy Peanut Sauce

with Bok Choy & Crispy Onion Salad

25 MIN
4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Beyond Burger™
    includes four 4-oz Beyond Burger™ Plant-Based Patties View recipe
  • with Ground Beef

    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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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    ingredients
    Beyond Burger™ & Spicy Peanut Sauce with Bok Choy & Crispy Onion Salad
    Title
    • 4 Potato Buns
    • 1 head Butter Lettuce
    • 10 oz Baby Bok Choy
    • 2 Persian Cucumbers
    • 2 Tbsps Smooth Peanut Butter Spread
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Mirin
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Yellow Curry Paste
    • ⅓ cup Crispy Onions
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1⅛ lbs Ground Beef
    • ¼ cup Mayonnaise
    Prepare the ingredients & make the peanut sauce
    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.

    Form the patties
    2 Form the patties

    Place the beef in a large bowl. Season with salt and pepper; gently mix to incorporate. Form the mixture into four ½-inch-thick patties.

    Cook the patties
    3 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 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.

    *An instant-read thermometer should register 160°F.

    Make the salad
    4 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.

    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. 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, 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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    Prepare the ingredients & make the peanut sauce
    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 Form the patties

    Place the beef in a large bowl. Season with salt and pepper; gently mix to incorporate. Form the mixture into four ½-inch-thick patties.

    Form the patties
    Cook the patties
    3 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 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.

    *An instant-read thermometer should register 160°F.

    4 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.

    Make the salad
    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. 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, 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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