Nothing says "summer eats" quite like a burger! I'm trying to eat a little leaner and cleaner this summer, but I still have to get my burger fix. This classic burger recipe by Rich Roll's plant power meal planner, is flavorful and packs a "meaty" punch, while skipping the fat and cholesterol found in meat-based burgers. Add a healthy dose of Vitamin K with a crisp, arugula tomato salad on top you'll be wondering how Beyond Meat makes this vegan treasure. The simple freshness of the salad, works so well with the savory deliciousness of the burger. And, if you are a fry guy like me, swap out the shoestrings, for some baked sweet potato chips and you'll be hooked! It's the perfect summer meal!
Vegan Burger Recipe
1 Beyond Meat Burger
1 hamburg bun (we used an English Muffin)
handful of arugula
1 sweet potato
1/4 of red onion, sliced thin
1 pickle sliced thin
couple of slices of tomato
1. Sweet Potato chips - preheat your Mini or Griddle for 5 minutes on medium heat. Slice potato into very thin rounds and place in a bowl. Toss with a little bit of olive oil with s & p. Carefully place rounds on Mini and cook for about 4-5 minutes, flip using tongs, repeat then remove.
2. After you have cleared off the Mini, place your Beyond Meat Vegan Burger on top and cook for about 3-4 minutes per side. After you cook one side, place you burger bun on top to toast.
3. Evenly spread mustard on both sides of bun, then layer remaining ingredients. Top and devour.