Grilled Beyond Burger™ with Lime Mayo, Grilled Onion & Sweet-Chili Dressed Salad
Summer Grilling

Grilled Beyond Burger™

with Lime Mayo, Grilled Onion & Sweet-Chili Dressed Salad

25 MIN
2 Servings
Wellness at Blue Apron
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  • 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

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! We're layering this delicious togarashi-spiced Beyond Burger™ between soft potato bread with zesty lime mayo and grilled onion, served alongside a light sweet-chili dressed salad with chopped peanuts.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Grilled Beyond Burger™ with Lime Mayo, Grilled Onion & Sweet-Chili Dressed Salad
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 1 Romaine Lettuce Heart
    • 1 Red Onion
    • 1 Lime
    • 3 Tbsps Sweet Chili Sauce
    • 3 Tbsps Roasted Peanuts
    • ¼ cup Mayonnaise
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    time-saving
    tips & techniques
    Prepare the ingredients & make the lime mayo
    1 Prepare the ingredients & make the lime mayo

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. In a bowl, combine the mayonnaise, half the togarashi, and the juice of 1 lime half; season with salt and pepper. 

    Grill the patties & onion
    2 Grill the patties & onion

    Place the onion rounds in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Lightly oil the patties; sprinkle both sides with the remaining togarashi. Grill the seasoned patties 4 to 5 minutes per side, or until charred and cooked through* (the center may still be red or pink). Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Transfer to a work surface.

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

    Make the salad
    3 Make the salad

    Meanwhile, roughly chop the lettuce. Roughly chop the peanuts. In a large bowl, combine the sweet chili sauce, lime zest, and the juice of the remaining lime half; season with salt and pepper. Just before serving, add the chopped lettuce and chopped peanuts to the bowl; toss to coat. Taste, then season with salt and pepper if desired.

    Toast the buns & serve your dish
    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the grill and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, lime mayo, grilled patties, and as much of the grilled onion as you’d like (you may have extra onion). Serve the burgers with the salad on the side. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the lime mayo
    1 Prepare the ingredients & make the lime mayo

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. In a bowl, combine the mayonnaise, half the togarashi, and the juice of 1 lime half; season with salt and pepper. 

    2 Grill the patties & onion

    Place the onion rounds in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Lightly oil the patties; sprinkle both sides with the remaining togarashi. Grill the seasoned patties 4 to 5 minutes per side, or until charred and cooked through* (the center may still be red or pink). Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Transfer to a work surface.

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

    Grill the patties & onion
    Make the salad
    3 Make the salad

    Meanwhile, roughly chop the lettuce. Roughly chop the peanuts. In a large bowl, combine the sweet chili sauce, lime zest, and the juice of the remaining lime half; season with salt and pepper. Just before serving, add the chopped lettuce and chopped peanuts to the bowl; toss to coat. Taste, then season with salt and pepper if desired.

    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the grill and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, lime mayo, grilled patties, and as much of the grilled onion as you’d like (you may have extra onion). Serve the burgers with the salad on the side. Enjoy! 

    Toast the buns & serve your dish
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