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Monterey Jack Beyond Burger™
with Guacamole & Spicy Peppers
35 MIN
2 Servings
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 sweet and tangy combo of vinegar and sugar.
Get CookingDietary Information
Vegetarian
Plant-Forward
-
NutritionPER SERVING
-
Calories720 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
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2 Beyond Burger® Plant-Based Patties
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2 Potato Buns
-
6 oz Carrots
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½ lb Red Cabbage
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1 Poblano Pepper
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1 oz Sliced Pickled Jalapeño Pepper
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2 oz Monterey Jack Cheese
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¼ cup Guacamole
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1 Tbsp Sugar
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1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
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 out and discard the stem, ribs, and seeds of the poblano pepper; halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands 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.
3
Cook the peppers:
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the patties:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 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. Wipe out the pan.
*an instant-read thermometer should register 165°F.
5
Toast the buns & serve your dish:
Add the buns, cut side down, to the same pan. 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, guacamole, cooked patties, and cooked peppers. Serve the burgers with the slaw on the side. Enjoy!
1
Prepare the ingredients:
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 out and discard the stem, ribs, and seeds of the poblano pepper; halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands 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.
3
Cook the peppers:
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the patties:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 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. Wipe out the pan.
*an instant-read thermometer should register 165°F.
5
Toast the buns & serve your dish:
Add the buns, cut side down, to the same pan. 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, guacamole, cooked patties, and cooked peppers. Serve the burgers with the slaw on the side. Enjoy!
Tips from Home Chefs