Beyond Burger with Gouda and Balsamic Onions

There are countless burger recipes out there, but this one truly goes above and beyond! Juicy plant-based patties are topped with melty gouda cheese, jammy balsamic onions, tangy ketchup and a creamy Dijon-spiked aioli. It’s a bodacious burger that satisfies meat lovers and vegetarians alike.

Serve these delicious burgers with crispy potato wedges and pickle spears on the side. With 20g of plant protein per serving, this meal is as nutritious as it is flavorful. Get ready to wow your family and friends!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

8 ounce Beyond Burgers™View ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into wedges. Toss them with fry seasoning and a drizzle of oil. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the potatoes bake, thinly slice the red onion. In a small skillet over medium heat, add a splash of oil and cook the onions for 5-7 minutes until softened. Add the balsamic vinegar and cook for another 2-3 minutes until jammy. Set aside.
3. In a small bowl, mix together the mayonnaise, Dijon mustard and minced garlic to make the aioli. Set aside.
4. Cook the Beyond Burgers according to package instructions (typically 3-4 minutes per side in a skillet over medium-high heat). In the last minute of cooking, top each patty with a slice of gouda cheese and cover the pan to melt.
5. Toast the brioche buns in the skillet or oven until lightly golden.
6. Assemble the burgers: spread aioli on the bottom bun, add the patty with melted gouda, top with balsamic onions, a squirt of ketchup and the top bun.
7. Serve the burgers with the crispy potato wedges and pickle spears on the side.

Recipe Tips

FAQ

Can I use regular beef patties instead of plant-based?

Yes, you can substitute with your favorite beef patties. Adjust cooking time accordingly.

What can I use instead of brioche buns?

Any burger buns or even lettuce wraps work well. Choose gluten-free buns if needed.

How do I store leftovers?

Store components separately in the fridge. Reheat patties in a skillet and wedges in the oven to maintain crispiness.