Take a Bite into Vegetable-Based Beyond Burgers with these Recipes


| 10/4/2017 9:43:00 AM


Cheesy Wisconsin Beyond Burger

Most of us don’t raise our own beef cattle, let alone slaughter them on the farm. Even vegetarians may crave a great burger from time to time, topped with homegrown tomatoes, lettuce and perhaps, homemade mayo. Burgers made with mushrooms, soy beans or beets, while delicious in their own right, often miss the texture or “meaty” taste of a beef burger. But with Beyond Burger from Beyond Meat, you can get the great flavor, taste and nutrition of a burger without ever having to take a bite into beef.

My wife and I had a chance to try Beyond Burgers at the National Restaurant Association’s NRA Show in Chicago recently and we picked up some more to try at home and with our very omnivorous son who’s become quite a beef burger connoisseur – especially for those sourced locally, raised on pasture and organic.

The Beyond Burgers are plant-based with the protein largely from peas, yet have more protein than a comparable beef-based burger. Interestingly, the Beyond Burger also has more calories, sodium and fat than a typical beef burger according to its nutrition label on the package. Beyond Burgers are free of antibiotics, hormones, GMOs, soy or gluten. As for taste, texture and flavor, they’re so good that my son wanted seconds. Vegans will love these.

 Beyond Meat Burger Comparison



The Beyond Burger can be grilled or fried in a skillet, with the patties turning from red to brown on the outside as they cook, staying firm. The burgers take about 3 minutes per side for cooking, sizzle like beef when fried, look like a burger between the bun after cooked -- and even “bleed,” thanks to the beet juice inside them.



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