Day 137: Going Beyond Hamburg with the Burger

Day 137: Going Beyond Hamburg with the Burger

Day 137 of the Nowhere To Be Project was all about burgers (not the first time and sure won’t be the last:). Legend has it that the hamburger was created in Hamburg, Germany when ground beef was mixed with garlic and onions and served in an open-faced sandwich. This may be the case, but as a chronic world traveler and part-time hamburglar, I can confidently say that America has commandeered ownership of the hamburger. It’s no surprise then that a U.S. company has created what they call the Beyond Burger. The Beyond Burger is a very popular plant-based hamburger patty. It is the brainchild of the Beyond Meat Company, an innovator in plant-based options. The Beyond Burger is nicknamed the “bleeding burger” because its appearance and texture resemble that of a traditional beef hamburger. With the growing interest in healthier plant-based options, the Beyond Burger has become a very hot commodity with many stores struggling to keep it in stock. It is also popping in at many chain restaurants in the U.S. and the U.K.

As a burger-loving vegan, I prepare Beyond Burgers quite frequently. I either pan fry them or grill them. In my opinion, the pan frying gives them more flavor and a rich crust.

I am always trying to add a new twist each time I make them and today, I must say that I took the burger way, way beyond in the best of ways.

To begin, I warmed a tablespoon of avocado oil in a nonstick pan over medium-high heat. Next, I added sliced white button mushrooms to the pan, sprinkled them with a bit of garlic salt and sautéed them until they were just shy of crispy. I then placed a thawed Beyond Burger patty in the same pan, cooking it for about three to four minutes on each side. During the final minute of cooking, I spooned two tablespoons of Treeline soft french-style herb-garlic nut cheese on top of the patty and covered the pan with a lid. Once the cheese had warmed, I popped the patty onto thick piece of toasted sourdough bread coated in a layer of dijon mustard. The final touch was made when the mushrooms were spooned over the burger and a second slice of sourdough was placed on top. Yum!

I have not been compensated in any way for this post and have no vested interest in Beyond Meat or Treeline Cheese. As always, I write about my perspective alone.

Nowhere to Be Project

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