Jalapeño & Goat Cheese Beyond Burgers™ with Corn on the Cob
Plant Based Patty

Jalapeño & Goat Cheese Beyond Burgers™

with Corn on the Cob

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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One of our classic recipes, which features an unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño, takes the plant-based Beyond Burger™ to new heights. A side of fresh, sweet corn dressed with smoky butter brings another layer of sweet, piquant flavor.

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Jalapeño & Goat Cheese Beyond Burgers™ with Corn on the Cob
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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

Marinate the pepper:
2 Marinate the pepper:

In a bowl, combine the honey (kneading the packet before opening), vinegar, and sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the patties:
3 Cook the patties:

While the pepper marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

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

Cook the corn:
4 Cook the corn:

While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly softened. Drain thoroughly and pat dry with paper towels. 

Make the spiced butter:
5 Make the spiced butter:

In a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash until thoroughly combined. 

Toast the buns & serve your dish:
6 Toast the buns & serve your dish:

Add the buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). 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, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper and marinating liquid as you’d like, depending on how spicy you’d like the dish to be. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced butter. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

2 Marinate the pepper:

In a bowl, combine the honey (kneading the packet before opening), vinegar, and sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Marinate the pepper:
Cook the patties:
3 Cook the patties:

While the pepper marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

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

4 Cook the corn:

While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly softened. Drain thoroughly and pat dry with paper towels. 

Cook the corn:
Make the spiced butter:
5 Make the spiced butter:

In a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash until thoroughly combined. 

6 Toast the buns & serve your dish:

Add the buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). 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, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper and marinating liquid as you’d like, depending on how spicy you’d like the dish to be. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced butter. Enjoy!

Toast the buns & serve your dish: