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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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories830 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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3 Tbsps Roasted Peanuts
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2 Tbsps Mirin
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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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1 Tbsp Rice Vinegar
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1⅛ lbs Ground Beef
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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
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.
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.
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!
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.
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.
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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