Beyond Sunshine Burger
Ingredients
1 x pack of Beyond Burgers®
2 x burger buns
1/2 carrot, finely grated
1/2 beetroot, finely grated
1 tbsp olive oil
FOR THE SPICY MAYONNAISE
50g plant based mayonnaise
10g herbs, finely chopped (basil, coriander or mint)
FOR THE PINEAPPLE
2 slices of fresh pineapple, without hard core
pinch of soft brown sugar
juice of 1/2 lime
pinch of chili flakes
pinch of sea salt
Instructions
To make the carrots and beets, preheat the oven to 200oC / 180oC fan / gas 6.
Place the grated vegetables on a large baking tray and brush them with the oil.
Season with sea salt and freshly ground pepper.
Bake in the oven for 20 minutes, turning halfway through. Set aside until ready to use.
To make the herb mayo, combine the mayonnaise and chopped herbs.
Season with sea salt and freshly ground pepper.
Place in the refrigerator until ready to use.
Preheat the barbecue on high heat. When ready to cook, brush the grill with oil.
Pollinate the pineapple slices on both sides with the sugar and fry on the barbecue for 10 minutes, cutting them halfway through turns.
Meanwhile, cook the burgers on the barbecue, turning halfway through, for 8 minutes or until done.
Heat the hamburger buns on the grill. Squeeze the lime juice over the pineapple slices and sprinkle with the chili flakes and the sea salt.
Serve the burgers immediately in the warmed buns with the crispy carrots and beets, grilled pineapple and spicy mayo.
Enjoy it!