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Monterey Jack Beyond Burger™
with Guacamole & Spicy Peppers
35 MIN
-$0.05/serving
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 tangy-sweet combo of vinegar and sugar.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories830 Cals (est.)
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fresh
ingredients
Title
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2 Potato Buns
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2 oz Monterey Jack Cheese
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6 oz Carrots
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1 oz Sliced Pickled Jalapeño Pepper
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½ lb Red Cabbage
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¼ cup Guacamole
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1 Poblano Pepper
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1 Tbsp Sugar
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1 Tbsp Rice Vinegar
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10 oz Ground Beef
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 off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, 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
Form & cook the patties
Place the beef in a bowl. Season with salt and pepper; gently mix to incorporate. Using your hands, form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 160°F.
5
Toast the buns & serve your dish
Add the halved 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 off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, 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
Form & cook the patties
Place the beef in a bowl. Season with salt and pepper; gently mix to incorporate. Using your hands, form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 160°F.
5
Toast the buns & serve your dish
Add the halved 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!
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