Mango Chutney Beyond Burger® with Curry Corn on the Cob

Step 1

1 Prepare the ingredients & marinate the cucumber Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sliced cucumber, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 2

2 Cook the patties In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a work surface. Wipe out the pan. *An instant-read thermometer should register 165°F for Beyond Burger®.

Step 3

3 Cook the corn Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Transfer to two serving dishes.

Step 4

4 Toast the buns Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Step 5

5 Make the curry butter & serve your dish In a bowl, combine the softened butter and as much of the curry powder as you'd like. Using a fork, mash until thoroughly combined. Assemble the burgers using the toasted buns, mango chutney, cooked patties, and marinated cucumber (discarding any liquid). Top the cooked corn with the curry butter. Serve the burgers with the finished corn on the side. Enjoy!

Step 6

1 Prepare the ingredients & marinate the cucumber Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sliced cucumber, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 7

2 Cook the patties In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a work surface. Wipe out the pan. *An instant-read thermometer should register 165°F for Beyond Burger®.

Step 8

3 Cook the corn Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Transfer to two serving dishes.

Step 9

4 Toast the buns Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Step 10

5 Make the curry butter & serve your dish In a bowl, combine the softened butter and as much of the curry powder as you'd like. Using a fork, mash until thoroughly combined. Assemble the burgers using the toasted buns, mango chutney, cooked patties, and marinated cucumber (discarding any liquid). Top the cooked corn with the curry butter. Serve the burgers with the finished corn on the side. Enjoy!