Ocean
Grassland
Jungle

Beyond Meat Patty with Melted Modern Cheese and Pea Shoots

This dish features peas three ways: as the primary protein source in Beyond Burgers, as vertically grown pea shoots on top and as a creamy base below. Melted modern cheese complements the trio.​

method

For the Patties:

  1. Take the plant-based meat out of the packet​
  2. Form small round patties from the mixture (approximately 50g) ideally with a circular cutter for uniformity​
  3. Cut slices of cheese either using the same circular cutter or to the approximate size of the patties​
  4. Ten minutes prior to serving, warm a frying pan to medium-to-high heat (no need to oil the pan before as the plant-based patties will release fats into the pan) ​
  5. Cook the patties for a few minutes on each side aiming for a light brown colour without burning​
  6. On the second side, place the cheese slice, allowing it to melt​

For the Pea Puree

  1. In a saucepan over medium heat add a tablespoon of olive oil and sauté the onion with the lid on for three minutes​
  2. Take the lid off and add in the garlic, cooking for one minute while taking care not to burn the garlic​
  3. Add the green peas, salt and pepper and cook them for two minutes​
  4. Then add boiling water and cook until the peas become soft​
  5. Drain, reserving cooking liquid, before blending all the ingredients​
  6. Pass through a colander for additional smoothness​
  7. Add coconut cream and/or cooking liquid until reaching desired consistency​

To Serve:

  1. Spoon the pea puree into a circular on the plate, slightly larger in size than the patties​
  2. Top the puree with the cheeseburger​
  3. Add a handful of pea shoots or equivalent to bring height and freshness to the dish​
  4. Option to serve alongside the regenerative beef dish to bring to life the contrasting yet complementary synthetic and regenerative paths​

Ingredients

Serves approximately 8-10 people​​

For the burgers: ​

  • 2x 300g packets of minced/ground Beyond Meat or modern plant-based equivalent​​

For the pea puree: ​

  • 375g fresh or frozen green peas ​
  • ½ Onion ​
  • 1 clove of garlic​
  • 1 tbsp olive oil​
  • 2 tbsp coconut cream​
  • Salt and pepper​

For the toppings: ​

  • 1-2x packets of Violife cheddar cheese or other sliced vegan cheese equivalent ​
  • 1-2 packets of indoor/vertically grown pea shoots or equivalent​
find out the inspiration behind this recipe by clicking the link below.
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