Missing the A&W Beyond Meat Burger? Fret No More!

WARNING: THIS POST WILL MAKE YOU CRAVE A VEGGIE BURGER.

 

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When A&W launched the Beyond Meat Burger in Canada, who wasn’t overjoyed? I mean, a plant burger that doesn’t suck (yes please) and looks like beef (yes, yes, YES)!

However, what happened next was something most of us plant-eaters feared-a shortage of these delectable patties and people like me who were hooked with nowhere to get our fix.

At one point, I had even messaged a friend in the food industry, begging for an “in” and if they knew which distributors were peddling the Beyond Meat burgers individually (and yes, I found out who was, for the record and no, I am not telling).

I think what amused me the most is the recurring vision I had of who was buying these things on the down-low. I couldn’t help picture salivating veg eaters, deep in a dark back alley of Toronto somewhere, with saucer-wide eyes and a slight twitch asking for 12 oz of their “fix”. (And admittedly, if I didn’t live about 120 km from Toronto, that would totally be me).

Anyhow, this whole “Beyond Meat” accidental prohibition inspired me to dust off my vegetarian burger recipes and experiment a little myself.

Now, I have tried a few different plant burger recipes and kinda found most did not deliver close to what the pea protein could that is featured in the Beyond Meat version. Now, I am not saying I can do the famous recipe exactly as it is served, but this one comes prettttttty darn close and ties me over until I can use up all those A&W Beyond Meat coupons that are stuffed in the glovebox of my car.

Well, without further adieu, here is my spin on what I have been craving, and the results were scarily close. Of course, it does include eggs so this is a Vegetarian burger, but eggs could easily be swapped out to make a Vegan burger.

Enjoy!

 

Ingredients:

  • 4 oz tempeh (I used PC maple-bacon but plain is just fine)
  • 4 oz each cremini and portobello mushroom (cleaned and sliced)
  • 1 can pigeon beans, rinsed and drained
  • 1/2 C panko crumbs-plain
  • 3/4 – 1 C oat flour OR sprouted grains (I used the latter for my pics but oat flour gives you closer to the real deal visually)
  • 1/2 raw whole beet, peeled and finely grated
  • 1/2 C onion, minced and sauteed
  • 2 eggs
  • 1/4 tsp smoked paprika
  • 1/4 tsp vegeta
  • 1/2 tsp old fashioned dijon mustard
  • 2 tsp bbq sauce
  • 1/4 tsp grilling and roasting seasoning

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Method:

Pre-heat oven to 425 degrees.

Lightly salt drained beans and mushroom mix, spreading on thin layer on lined shallow baking sheet. Place in oven and “roast” for about 20-25 minutes. Remove and cool.

Shred tempeh roughly with knife. sprinkle roasting seasoning and vegeta.  Toss in sauteed onion, stirring lightly.

In small bowl, lightly beat eggs with grated beet, smoked paprika, dijon and bbq sauce.

In food processor, pulse mushroom and bean mix until chunky and slightly smooth, but do not over-process so it is a paste. should appear like chunky oatmeal.

In a large bowl, place mushroom/bean mix with tempeh, panko and 1/2 oat flour.

Gently mix, adding salt and pepper as desired.

Incorporate egg mixture and remaining oat flour as needed to bind the ingredients and create a very real-looking “loaf” that is similar to ground beef patties. Mixture will be slightly more moist as we need to compensate for the lack of fat in the patty. This is ok.

Tightly wrap and refrigerate for at least two hours so it has time to bind and set.

To Cook:

Heat grill or pan (as per your preference) and make sure it is hot so you get a nice browning on the outside of the patty. Use oil liberally – the last thing you want is a super dry patty!

Cook for 4-6 minutes per side, until browned. While browning, split your rolls and toast on a low broiler until golden. If grilling, I recommend brushing a light coating of coconut oil on patty beforehand. Coconut oil seems to work best for frying or grilling, as an FYI.

Assembly:

I put shredded cheese on mine for a treat, but what you top it with is entirely up to you!

Make sure you place your pickles or salsa under the burger patty, your cheese, tomato then lettuce on top of the patty, and mayo and other condiments on top.

The colour of this patty is brown on the outside, with pink ribbons on the inside, like a real beef patty.

DO NOT ADJUST YOUR EYES: Yes, this is ALLLLL Plant.

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Enjoy!

 

 

 

 

 

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