🧀🍔Cheesy Garlic “Steak” Burger🍔🧀

WARNING, This recipe calls for a looooot of processed goodies.

With that being said, LEEET’S DIVE IN.

First things first, DID YOU KNOW THAT THERE IS SUCH THING AS VEGAN BACON BITS?! Okay, so they aren’t ADVERTISED as Vegan or anything- but they’re one of those “accidentally vegan” Vegan options readily available at a grocery store near you! Betty Crocker sells her version, “Bac-Os”, or you could try the McCormick Bac’n Pieces (these are the brand I have).

This is very important: you are going to need Beyond Ground Beef. DO NOT USE THEIR BURGER PATTIES. THEY ARE...not for this...AND DO NOT TASTE AT ALL THE SAME FOR THIS RECIPE. DO NOT BE FOOLED. YES, WE ARE MAKING A BURGER, but not reforming an ALREADY MADE BURGER PATTY. NO!!! Okay, that’s enough yelling. I think you get the point. BEYOND BEEF. PLANT-BASED GROUND.

I was misinformed. I was told that Beyond Beef was made with legumes & beets and about 18 other ingredients. And yes, the already-made patties are. However, the ground “beef” is apparently made from mung bean & pomegranate powder with about 15 other ingredients give or take. Thank you, Google!

Enough is enough. I’m starving, let’s get to cooking. Here’s the recipe:

Burger Patties:

1 Package of Beyond Ground Beef

3 Tbsp of Minced/Chopped Garlic

2 Pinches of Salt

Fresh Ground Black Pepper (as much as your heart desires)

1/2 Tsp of Cumin

1/2 Cup of Chopped Yellow Onion

1 Tbsp of Dried Parsley

Cheese Sauce:

1 Handful of Daiya Cutting Board Cheddar (this is not an exact science... this is cheese sauce for a burger)

1 1/2 Cup of Plant Milk (we like the Silk Almond & Cashew milk in this house)

Sprinkling of Bac’n (taste them first, and then add as much as you think you’d like personally- this is not one size fits all)

1/2 Tsp Cayenne

* All you’re going to do with this stuff is put it in a sauce pan, mix it all together on medium-low heat until it gets THICK and ooey-gooey... I’m not going to get into too much detail. Just keep stirring it until it looks like you want to take a bath in it. *

Other ingredients:

A tomato

Some sliced pickles

Lettuce

Any kind of bun you’d like (I used this garlic loaf thing because it’s all that the grocery store had, but it ended up working out perfectly because HELLO more garlic)

Get a big bowl and put all of the burger patty ingredients together. Use your hands, really get all up in there. Make sure everything is nicely distributed. You can decide now if you’d like your burgers to be triple stacked as mine are, or if you’d like to go bigger or smaller. I made three different sized patties: a big boy, a medium, and a small. Shape your patties however you want! Use a cookie cutter. Make it fun. Or not. There are no rules, you’re making a cheat meal.

I have a little countertop grill, but you’re welcome to pan fry your patties or grill them outside- cook them however you please. Just make sure that they are cooked to at least 165° internally. I personally like my little grill. It gets all the unnecessary grease out of the patties without sacrificing the divine flavor within.

While your burgers are cooking, start toasting your buns.

Now would also be a good time to get your produce cut up and your sauce working on the stove.

Once those burgers are done cooking, it’s time to get to stacking.

Feel free to add more toppings, or less. Let your creative juices flow.

Finally, add your hot cheese sauce. Pour it allllll over.

Serve with whatever side you see fit, whether you decide on fries or onion rings is entirely up to you 😉

#cheatmealkitchen