Beyond Meat Patty with Melted Modern Cheese and Pea Shoots

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​