Beyond Burger
","small_image_alt":"Beyond Burger Package","small_image":{"id":"397d7de5-c155-4376-a384-7d1469cb4f83","filename_disk":"397d7de5-c155-4376-a384-7d1469cb4f83.png"}}]}}]}]}}]},"translations":[{"languages_code":{"code":"en-GB","name":"English UK"},"status":"published","title":"Garden Beyond Burger","schema_title":"Garden Beyond Burger","author":null,"serves_value":"4","prep_time_value":"PT45M","cook_time_value":"PT8M/PT10M","tags":[{"recipe_tag_id":{"name":"Burger","translations":[]}}],"image":{"id":"aafc6d37-ac5f-4461-818d-8c9467f03bf7","filename_disk":"aafc6d37-ac5f-4461-818d-8c9467f03bf7.jpg"},"image_alt":"Garden Beyond Burger","left_tab_title":"Ingredients","left_tab_content":"For the quick pickles
\n1 carrot, thinly cut into strips
\nhandful radishes, thinly sliced
\n1/2 cucumber, thinly sliced
\n125ml white wine vinegar
\n2 tbsp caster sugar
\n2 tbsp salt
\n1/2 tbsp fennel seeds
\n1 tbsp pink peppercorns
\n\n
For the smashed peas/broad beans
\n100g peas
\n100g baby broad beans
\n1/2 lemon, zest and juice
\n1 tbsp extra virgin olive oil
\nfew mint leaves, very finely chopped
\n\n
For the salsa
\n150g tomatoes, roughly chopped
\n1/4 red onion, finely diced
\n1 sprig tarragon, finely chopped
\n1 sprig mint, finely chopped
\njuice 1/2 lemon
\n1/4 tsp white wine vinegar
\n1 tsp extra virgin olive oil
\n\n
For the herby yogurt
\n3 sprigs tarragon, finely chopped
\n2 sprigs mint, finely chopped
\n1/4 clove garlic, grated
\n1/2 lemon, zest and juice
\n200g plant-based yogurt
\n\n
To serve
\n4 Beyond Burgers
\n4 burger buns
\nLittle gem lettuce leaves
","right_tab_title":"Preparation","right_tab_content":"To make the quick pickles, place all the vegetables into a bowl. Sprinkle over the sugar and salt and rub it into the vegetables so they are well coated. Place the vegetables into a clean tea towel and squeeze out the excess moisture. Place into a clean jar along with the fennel seeds and peppercorns and pour over the vinegar. Top up with water so that all the vegetables are covered. Put on the lid and shake to combine. Leave to stand for at least 30 minutes, or overnight.
\nTo make the smashed peas, cook the peas and broad beans in boiling water for 4 minutes, Drain and return to the pan. Mash the peas then add the lemon zest and juice, olive oil and mint. Season with sea salt and freshly ground black pepper. Can be made a day ahead and stored in the fridge.
\nTo make the salsa, mix all the ingredients together in a bowl and set aside. Can be made a day ahead and stored in the fridge.
\nTo make the herby yogurt dressing, place the herbs, garlic, lemon zest, lemon juice and yogurt into a bowl and combine. Season with sea salt and freshly ground pepper. This is best made on the day of use.
\nWhen you are ready to serve, heat the barbecue to a high heat. Cook the Beyond Burgers for 4-5 minutes on each side, or until cooked through.
\nMeanwhile, slice the burger buns in half. Spoon the smashed peas and broad beans on to the bottom of the bun, followed by the salsa. Top with a couple of lettuce leaves.
\nWhen the burgers are ready, place them on top of the lettuce leaves then top with a spoonful of the herby yogurt and a few pickles, before placing the bun half on top.
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