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

Grilled Beyond Burger™

with Guacamole, Monterey Jack & Spicy Peppers

35 MIN
-$0.05/serving 2 Servings
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  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    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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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Grilled Beyond Burger™ with Guacamole, Monterey Jack & Spicy Peppers
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 1 Poblano Pepper
    • ½ lb Red Cabbage
    • 6 oz Carrots
    • 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
    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.

    Form & grill the patties
    4 Form & grill the patties

    Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Grill the patties 6 to 7 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and grill 4 minutes. Top with the sliced cheese. Grill 2 to 3 minutes, or until the cheese is melted and the patties are browned and cooked through.* Transfer to a plate. 

     *An instant-read thermometer should register 160°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

    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 Form & grill the patties

    Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Grill the patties 6 to 7 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and grill 4 minutes. Top with the sliced cheese. Grill 2 to 3 minutes, or until the cheese is melted and the patties are browned and cooked through.* Transfer to a plate. 

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

    Form & 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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