Memorial day typically marks the beginning of grilling season. As the heat becomes sweltering outside, even in the state of Pennsylvania where we’ve had more than one 90 degree day this year already, cooking inside becomes a little less desirable. Especially for those of us without central air. Since we moved on and up from apartment living and started renting a house last year we now have a back yard to grill in. I’m happy to announce that as of last weekend Nick and I are now the proud owners of a brand new charcoal grill! Which means we’ll be bringing you plenty of great grilling recipes throughout the summer as we experiment.
The first meal we christened our new grill with was a couple of “Juicy Lucy” Beyond Meat burgers, with a side of grilled corn on the cob. For those of you who don’t know what a Juicy Lucy is, the concept is pretty simple. It’s a burger with a juicy pocket of cheese on the inside instead of on the top.
This meal is super easy to make, and you can feel free to riff off of our recipe and use your own choice of toppings. We found these ridiculously delicious mustard pickles produced by a local company at the farmers market, and wanted that flavor to be the focal point of the dish. Fresh butter lettuce, red onion, and sriracha mayo play a nice compliment to the tangy flavor of the pickles.
Beyond Beef Juicy Lucy
We recommend using the ground Beyond Beef, and not the preformed patties. This recipe details the amounts needed for one burger, but the one pound package of Beyond Beef can make four quarter pound burgers.
- 1/4 lb Beyond Beef
- block of Monterey Jack style or other Daiya cheese
- 1 head butter lettuce
- pickle slices to taste
- red onion diced, or sliced, to taste
- 1 tbsp sriracha
- 1/4 cup vegan mayo
- vegan hamburger bun
- 1 tbsp vegan butter (optional)
Sriracha Mayo Directions
- Find a reusable jar or container, and measure out 1/4 cup of vegan mayo.
- Measure out one teaspoon of Sriracha, and add to container.
- Mix the two together and set aside in the fridge while you prep other ingredients.
- Prepare the bun for grilling. Melt down 1 tbsp vegan butter, and spread on the inside of the top and bottom of the bun. Lay bun down on a piece of heavy duty foil, buttered side down. Fold the foil into a pouch around the bun. Set aside.
- Remove desired amount of Beyond Beef from the one pound package. Roll into a ball, and then break the amount in half. Roll into two balls, and press each down into a thin patty. Make a depression in the center of each patty.
- Cut down two to three small slices of the Daiya block. Press these into the depression in one of the burger patties.
- Press the other patty gently on top of the one holding the cheese. Press around the edges to make sure they are closed completely around the cheese so it does not leak out.
- Continue to shape the patty into your desired shape, making sure the meat is completely covering the cheese, and there are no cracks or gaps.
- Place patty on your grill. Cook for 3-4 minutes on each side.
- Place the foil packet with the bun on the grill for 2-3 minutes keeping a close eye on it to ensure it doesn’t burn.
- Remove both burger and bun from the grill once cooking is complete.
- Top your bun as desired, and enjoy!