Vegetarian burger Beyond Meat recipe

I am not a vegan by any means, but when I saw this burger meat made from pea protein, but which looked like real meat, I was intrigued. I always liked by meat medium rare which is not recommended during pregnancy, and over-cooked meat in a burger did not really appeal to me. In this case, vegan burgers which you could cook on the “rosy” seemed like a great alternative. The taste of the brand beyond burger was delicious, not the same as normal burger patties, but much closer than the soy alternatives I tasted up to know. Here are the ingredients if you are curious.

The addition of the crunch raclette cheese adds a great texture and novelty to this seemingly normal burger.

• 2 burger patties, I used the brand Beyond Burger but Impossible Foods seem great as well. They need to be unfrozen (leave them through the night in your fridge if they are sold frozen in your local supermarket).
• 2 burger breads
• 4 cherry tomatoes or 2 large slides of tomatoes
• 6 small pickles (or 2 large ones)
• 2 raclette cheese slices
• 2 leaves of salad
• 2 tablespoons of Dijon mustard

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• Start by cooking the vegetarian burger patties on medium high heat for 4 mins on each side. No need to add additional oil, as they will release fat during cooking.
• In the meantime, place the burger breads in the toaster.
• Cut the tomatoes and pickles in thin slides.
• Cook the raclette cheese slices. If your pan is large enough, you can add them on the side of the patties. I found that cooking on high heat really helps the raclette become crunchy. Cook them for 3 mins on each side. To turn them, I even used the small wooden raclette spatulas. They will crunch beautifully when done cooking and are slightly cooled down.
• Assemble your burger, spread the mustard on each side of the bread. Then, add the burger patty, the cheese, the tomato and pickles, and finally the salad.

Enjoy this vegetarian burger with the crunch of the cheesy raclette surprise!