Grilled Indian-Style Beyond Burger™ with Curry Corn on the Cob
Summer Grilling

Grilled Indian-Style Beyond Burger™

with Curry Corn on the Cob

30 MIN
$11.94/serving 2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
  • with Ground Beef

    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! In this dish, our bold, sweet mango chutney and spicy, marinated cucumbers give a rich, Indian-style flavor to the grilled plant-based Beyond Burger™. It's served with a hearty side of grilled corn on the cob topped with a delectable curry butter.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    ingredients
    Grilled Indian-Style Beyond Burger™ with Curry Corn on the Cob
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 1 Persian Cucumber
    • 2 ears Of Corn
    • 2 Tbsps Mango Chutney
    • 1 oz Butter
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 tsps Vadouvan Curry Powder
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the cucumber
    1 Prepare the ingredients & marinate the cucumber

    Remove the butter from the refrigerator to soften. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Remove any husks and silks from the corn. Place on a plate; drizzle with olive oil and season with salt and pepper. Turn to coat. Halve the buns. Thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sliced cucumber, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Grill the corn
    2 Grill the corn

    Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to two serving dishes.

    Form & grill the patties
    3 Form & grill the patties

    Meanwhile, place the beef in a medium 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 per side (flipping carefully, as the oil may splatter), or until browned and cooked through.** Transfer to a work surface.

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    Toast the buns
    4 Toast the buns

    Add the halved buns to the grill, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

    Make the curry butter & serve your dish
    5 Make the curry butter & serve your dish

    In a bowl, combine the softened butter and as much of the curry powder as you'd like. Using a fork, mash until thoroughly combined. Assemble the burgers using the toasted buns, mango chutney, grilled patties, and marinated cucumber (discarding any liquid). Top the grilled corn with the curry butter. Serve the burgers with the finished corn on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & marinate the cucumber
    1 Prepare the ingredients & marinate the cucumber

    Remove the butter from the refrigerator to soften. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Remove any husks and silks from the corn. Place on a plate; drizzle with olive oil and season with salt and pepper. Turn to coat. Halve the buns. Thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sliced cucumber, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Grill the corn

    Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to two serving dishes.

    Grill the corn
    Form & grill the patties
    3 Form & grill the patties

    Meanwhile, place the beef in a medium 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 per side (flipping carefully, as the oil may splatter), or until browned and cooked through.** Transfer to a work surface.

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    4 Toast the buns

    Add the halved buns to the grill, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

    Toast the buns
    Make the curry butter & serve your dish
    5 Make the curry butter & serve your dish

    In a bowl, combine the softened butter and as much of the curry powder as you'd like. Using a fork, mash until thoroughly combined. Assemble the burgers using the toasted buns, mango chutney, grilled patties, and marinated cucumber (discarding any liquid). Top the grilled corn with the curry butter. Serve the burgers with the finished corn on the side. Enjoy!

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