Grilled Beyond Burger™ with Guacamole, Monterey Jack Cheese & Spicy Peppers
Summer Grilling

Grilled Beyond Burger™

with Guacamole, Monterey Jack Cheese & Spicy Peppers

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
    • with Beyond Burger®

    From the Test Kitchen

    In this vibrant dish, the plant-based Beyond Burger™ is smothered with Mexican-style toppings like creamy guacamole, melty monterey jack, and a duo of peppers (fresh poblano and pickled jalapeño) for a bright kick of heat. It’s perfectly accompanied by a simple, refreshing slaw of crisp cabbage and carrots tossed with a tangy-sweet combo of vinegar and sugar.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Grilled Beyond Burger™ with Guacamole, Monterey Jack Cheese & Spicy Peppers
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 6 oz Carrots
    • ½ lb Red Cabbage
    • 1 Poblano Pepper
    • 2 oz Monterey Jack Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Guacamole
    • 1 Tbsp Sugar
    • 1 Tbsp Rice Vinegar
    time-saving
    tips & techniques
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the cheese. Halve the buns. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. 

    Make the slaw
    2 Make the slaw

    In a large bowl, combine the vinegar, sugar, and a drizzle of olive oil; whisk until the sugar has dissolved. Add the grated carrots and sliced cabbage; 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.

    Grill the pepper
    3 Grill the pepper

    Place the seasoned poblano pepper on the grill. Grill 4 to 5 minutes per side, or until charred and tender. Transfer to a cutting board.

    Grill the patties
    4 Grill the patties

    Lightly oil the patties. Grill 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Grill 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate. 

     *An instant-read thermometer should register 165°F.

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

    Place the halved buns on the grill, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Thinly slice the grilled poblano pepper. Assemble the burgers using the toasted buns, guacamole, grilled patties, sliced poblano pepper, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the slaw on the side. Enjoy!

    Tips from Home Chefs

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    Grilled Beyond Burger™

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the cheese. Halve the buns. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. 

    2 Make the slaw

    In a large bowl, combine the vinegar, sugar, and a drizzle of olive oil; whisk until the sugar has dissolved. Add the grated carrots and sliced cabbage; 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.

    Make the slaw
    Grill the pepper
    3 Grill the pepper

    Place the seasoned poblano pepper on the grill. Grill 4 to 5 minutes per side, or until charred and tender. Transfer to a cutting board.

    4 Grill the patties

    Lightly oil the patties. Grill 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Grill 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate. 

     *An instant-read thermometer should register 165°F.

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

    Place the halved buns on the grill, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Thinly slice the grilled poblano pepper. Assemble the burgers using the toasted buns, guacamole, grilled patties, sliced poblano pepper, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the slaw on the side. Enjoy!

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