Beyond Meat Burgers with Saucí Verde

Yield: 2 servings

Time: 20 minutes

Beyond Meat burgers are delicious and are as perfect with Saucí Verde as a regular burger. Cutting carbon footprint, kindness to animals, heart-health… whatever your reasons, this is a fantastic meal.

I’m in a low-carb lifestyle, but I want to reduce or eliminate some meat from my diet. We decided to try the Beyond Meat burgers and found them to be delicious! As you can see, I plate mine up with a regal salad of arugula, while my less carb-conscious family can indulge in a brioche bun.

The Beyond Meat burgers tasted, looked and felt great in the mouth. But to the point… Saucí Verde made a perfect condiment! The one I made for myself I dropped right on a large arugula salad, topped with some sharp cheddar, sauteed mushrooms, some quick-pickled onions (left over from the cauliflower tacos), and of course a tablespoon of Saucí Verde. Any way you do it, you won’t regret dressing up a burger with Saucí.

Of course, leave out the cheese to keep it vegan, or use your favorite vegan cheese.


  • 2 Beyond Meat burgers (1 package)
  • 1-2 tbsp Saucí Verde


  • Arugula
  • thinly sliced cucumber
  • 2 slices, 1-2oz sharp cheddar cheese
  • 1/2 avocado, sliced
  • 2-3 slices fresh tomato
  • quick pickled or caramelized balsamic onions
  • 3 tbsp avocado oil
  • 2 tbsp white wine vinegar
  • 1 tsp coconut aminos


  1. Whisk the avocado oil, vinegar and aminos together in a large bowl until they blend
  2. Put the sliced cucumber in first, then top with the arugula, then toss
  3. Plate the salad to be ready for he burger
  4. Fire up the grill to 4-500 deg
  5. Spray with coconut oil, or brush some oil on the grill
  6. Cook the Beyond Meat for about 3min per side, it’s OK if it still looks red inside.
  7. Lay the cheese on to melt it just before the second side is done.
  8. Lay the burger down on the salad, top with the mushrooms and pickled onions
  9. Drop 1 tbsp Saucí Verde on the burger
  10. Arrange the avocado and tomato around the burger
  11. Top with fresh-ground pepper all over

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