Monterey Jack Beyond Burger™ with Guacamole & Spicy Peppers

Monterey Jack Beyond Burger™

with Guacamole & Spicy Peppers

35 MIN
2 Servings
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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

    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.
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    Dietary Information

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Monterey Jack Beyond Burger™ with Guacamole & Spicy Peppers
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 6 oz Carrots
    • ½ lb Red Cabbage
    • 1 Poblano Pepper
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 oz Monterey Jack Cheese
    • ¼ cup Guacamole
    • 1 Tbsp Sugar
    • 1 Tbsp Rice Vinegar
    Prepare the ingredients
    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. 

    Make the slaw
    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.

    Cook the peppers
    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. 

    Cook the patties
    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 the patties (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.

    Toast the buns & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Make the slaw
    Cook the peppers
    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 the patties (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.

    Cook the patties
    Toast the buns & serve your dish
    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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