Loaded Plant Based Burger

This is a sponsored post written by me on behalf of ACME Markets. All opinions are 100% mine.

I am always looking for ways to challenge myself in the kitchen. Introducing a new ingredient or technique can change your everyday cooking. In recent years, plant-based foods have gained popularity. While I have working with some ingredients here and there I have yet to fully commit to a plant-based meal. This past week I went for it! It is a new year and I am hoping to pick up on even more healthy habits in the kitchen. I love being able to incorporate ingredients that boost the nutritional value of our meals. I created a flavorful burger with Beyond Meat and added in sauteed green chiles, shallots, and carrots. Then I topped it off with a dairy-free gouda cheese and a plant-based smokey "bacon." The result was SO flavorful and satisfying!

Shopping at my local ACME Markets makes it easy and fun to explore fresh ingredients and plant-based products. Acme Markets have the highest quality plant-based products and a great variety. In addition to their fresh produce offerings, the have a wide array of plant-based meat and dairy-free products to choose from. I shop at Acme Markets in Morris Plains, which also offers a convenient Grocery Delivery option as well as DriveUp & Go™ . Some days I shop on line and pick up my groceries on my way to pick up Siena from school!

I am not sure that I would ever walk away from my beloved burger and fries, however I have new appreciation for plant-based products. Knowing how to work with these ingredients will only make my family dinners better. Not only will it add variety, but it will serve some of my family members that have developed food sensitivities over the years. It brings me such joy when I can offer a dish that helps to welcome someone with specific dietary needs to my table. I hope you challenge yourself and enjoy the recipe below!

1lb Beyond Meat Plant Based Ground Beef

1/4 cup almond meal (you can use ground flaxseed or plain breadcrumbs as well)

2 tbsp shallots, chopped finely

2 tbsp green chili (drained)

2 tbsp finely shredded carrots

1 tbsp avocado oil (or preferred cooking oil)

1/2 tbsp kosher salt

1/2 tsp pepper

1/4 tsp smoked paprika

1/4 tsp onion powder

1 package Tofurkey Tempeh Smokey Maple Bacon

4 slices Chao Vegan Creamy Original slices

suggested toppings: heirloom tomato, lettuce, red onion

* I used pretzel buns for the burger, but a nice butter lettuce would also work well as a substitute for a bun!

MAKE THE BURGER PATTIES (makes about 4-6 patties)

1. In a medium saute pan add your cooking oil and heat over a medium-high heat. Add the shallots and saute for about 3 minutes until they start to become transluscent.

2. Add the carrot to the pan, stir gently, then add in the green chilis. Let the mixture saute for another 2 minutes. Then remove from heat.

3. In a large bowl add the Beyond Meat and almond meal. Then season with salt, pepper, smoked paprika, and onion powder. Add the shallot, carrot, and green chili mixture to bowl. Then stir to combine. I usually end up using my hands to work all the ingredients in together.

4. Line a small baking sheet with parchment paper. If you do not have a baking tray a large plate should work!

5. Form individual patties to be about the size of the bun you will be using. Place them on the prepared baking sheet. Cover them with plastic wrap and place them in the fridge for at least 20 minutes.

6. Meanwhile, in the same pan add a drizzle of your cooking oil, and heat to a medium heat. Place your tempeh bacon strips into the pan. Let them saute for about 2-3 minutes on each side, until the pieces start to get a brown/crispy edge. Remove from pan and set aside.

7. After your patties have had some time in the fridge it is time to start cooking!

8. Reheat the pan and add more cooking oil if necessary. Fry each patty for 4 minutes on each side. When you flip to the second side add a slice of plant based cheese to the top of the patty after 2 minutes. Cover the pan and continue to cook, and melt the cheese. The internal temperature of the patty should reach 165 degrees.

9. Once your burger is cooked it is time to build! Add your patty to your preferred bun, top with tempeh bacon, tomato, onion, and lettuce. I used a plant based mayo mixed with a teaspoon of hot sauce as a condiment. Serve immediately!