Best Beyond Meat Products & Alternatives

What’s up guys Tim…hold on a second. This just looks too damn good. mmmm….mmmm That’s good, I’m gonna spin this burger around when I shoot so you don’t see that giant bite I just took out of it. Oh, well. All right. Let’s start that over. Hey guys, Tim with Kitchen & Craft, and today we’re discussing the secret on how to make a better Beyond Burger. You know those plant-based meat patties that you find all over the place nowadays. By the way, this video is a collaboration with Marlon Doll. His channel focuses on healthy, tasty, and affordable meals. So take a look at his version of the ultimate Beyond Burger when you’re done watching my video. I’ll leave a link toward the end for you. Marlon and I would love to hear what burger you prefer.

So leave a comment on either channel and let us know which is your favorite Beyond Burger. All right back to the discussion. This is my first time using this type of product and I have gotta say I’m pretty impressed. They’ve done a great job imitating the look and the texture of beef but I gotta say it doesn’t necessarily kill it on flavor for me. I mean. you can’t just cook one of these burgers off, slap it between two buns, squirt some ketchup on it and call it a day. It’s just not going to do it. So my secret is to pair it with high-quality, highly flavorful, delicious ingredients. It doesn’t sound like a huge secret, but there’s plenty of people that’ll go for a plain-jane burger and be sorely disappointed. with flavor aside, I think the biggest story here is the sustainability of beyond burger products in relation to beef. But that’s a discussion for another day and quite frankly a different Channel All right back to the burger.

Beyond Meat has done 90% of the work for us when it comes to the patty. They’ve made the burger and they pre-formed it. All we got to do is cook it so most of this video is gonna be about all of the other things that I’m pairing with it. I’m gonna knock out some delicious, super soft hamburger buns. We’re gonna make some quick homemade ranch dressing I’ll shred some lettuce and slice some red onion and let’s not forget his spicy cucumber pickles. The recipe of which I will leave on the upper right-hand side of this video. This particular burger might not be vegan or vegetarian, but it certainly can be with some quick substitutions. It’s my version of a better Beyond Burger and it’s damn delicious so I hope you like it. It’s time to check out my recipe so let’s go. Hey guys, welcome to my video on the secret to making a better Beyond Burger.

Hint…it’s all about the fixings. Alright, we’re gonna kick things off by adding some warm water to a mixing bowl. The water should be about 100°F. Add a little bit of sugar, stir that around to dissolve it, and then go in with your yeast. Let that bloom for about five minutes, then add the remaining sugar, your kosher salt, all of the unsalted butter, which should be at room temp, one egg, then all of your flour. If you have a stand mixer go ahead and attach your bowl with the dough hook. If you don’t no worries at all. This is really easy to mix by hand. I just happen to have a stand mixer So, you know, it’d be silly for me not to use it. If you’re using a KitchenAid mixer turn it to setting number two. I find this is the best setting when kneading the dough. At first, this dough’s gonna look kind of dry and then it’s gonna start to get shaggy, and eventually everything is just gonna come together and you’ll have a beautiful dough.

But if for some reason the dough is too wet or dry, you can add some flour or water a little bit at a time until it comes together to the right consistency. So after about 10 minutes of kneading your dough should look exactly like this. It should be silky smooth in texture, have pulled away from the sides of the bowl, but the dough should still sort of be sticking to the bottom of the bowl. Now it’s time to generously flour your work surface and turn the dough out onto it. Continue kneading for a few minutes by pulling the edges of the dough and folding them in toward the center. Then, flip the dough over and start rolling It counterclockwise or clockwise Doesn’t really matter, but roll it with your hands to form a dough ball. Place your dough ball in a lightly greased bowl, cover with plastic film or a wet towel and let it double in size.

It should take about an hour. Alright, once again, turn your dough out onto a floured work surface and cut it into eight pieces. They should weigh approximately 80 grams each. This weight works perfectly for the Beyond burger patty sizes. If you want larger buns, cut the dough into six pieces that weigh about a hundred grams each and they’ll be much more appropriate for half-pound burger sizes. Place your dough balls on a parchment-lined sheet pan and arrange them using the 2-1-2 to the layout. Then press each bun down a little bit. That’ll keep them from puffing up too much on their second rise. Hit each piece of dough with a little bit of cooking spray or brush them with oil. This is gonna keep them from sticking to the plastic that you need to cover the dough with so it doesn’t dry out during its second rise. Okay, after an hour or so your buns should have doubled in size. The final step before baking is to brush each bun with some egg wash. Be delicate here.

You don’t want to press too hard or you’ll deflate the dough and then you just have to start all over again. Or you could just admit defeat and go to the store and buy some potato rolls. After 15 minutes in a 400°F oven, this is what your buns will look like. Not too shabby eh? Place them on a baking rack and then cover them with a towel.

Let the buns rest for about 15-20 minutes so they can cool off and soften up a bit. Now, on to some good old ranch dressing. Add your sour cream, your mayonnaise, your dried herbs and spices, some salt and pepper, and a little bit of buttermilk, then stir until everything’s combined. As an optional ingredient, you can add some lemon zest or a little bit of lemon juice. That’ll give the dressing a brighter note. But again, totally optional. Go ahead and place that ranch in a container and store it in the fridge until your burgers are ready. We are moving on with our topping prep by shredding some lettuce, slicing some red onion, and grabbing some of those super delicious spicy cucumber pickles that you can make with a recipe that I will leave on the upper right-hand side of this video. And I almost forgot the American cheese.

Not so elegant with a serrated knife am I? Anyways, when your buns cool off, cut one in half, butter it up, and toast it off on a preheated griddle. Now, ladies and gents, it’s time for the main event. Grab your Beyond Meat patties, season one side up with some salt and pepper, brush it with some oil and slap it on the griddle. Make sure your patty has good contact with the griddle. That’ll help with browning and improve the flavor. When you’re ready to flip, season the patty with salt and freshly ground black pepper, then add a drizzle of oil and proceed.

After about three minutes of cooking on each side, it’s time to add your cheese. I’m going for a quick melt here so I need some steam and a bowl to help me with that. Now that the buns and the rancher are made, the toppings are sliced, the patties cooked and the cheese is melted, it’s time to build this burger. I really hope you enjoyed the video. If you did, hit the like button and subscribe to my channel and make sure to check out Marlon’s video on his version of the ultimate Beyond burger.

Thanks for watching. Love you guys. Bye. .