This recipe transforms four Beyond Meat Burgers to six hearty, tender and super flavorful meatloaf inspired burgers in less than 20 minutes! They’re perfect for parties and easy lunches and dinners at home.
Why this Recipe Works:
- Using packaged Beyond Meat Burgers and very simple ingredients, these burgers are so easy to whip together.
- Including ingredients such as dry oats not only adds more nutrients to the recipe, but it also bulks up the burger patties so you can make 6 burgers out of 4!
- These Beyond Meat Meatloaf Burgers can be cooked on the stove or on the grill.
What is a Beyond Meat Burger?
- Beyond Meat creates plant-based protein products, and their burger patties are one of their most popular products!
- They have 20g of protein, which comes from nonGMO pea protein.
- They look and taste very similar to beef patties.
- The products are also soy and gluten free!
- The Beyond Meat patties are not only widely available at fast food chains and sit down restaurants now, but also in grocery stores. They are often found either right next to the animal meat department or in the meat alternatives section.
What goes well with these burgers?
These burgers go great with my Lighter Guacamole, and are the perfect pairing for my Strawberry Mint Lemonade. And if you like these, then you’ll have to try my other favorite burger recipes – my Sweet Potato Bean Burgers with Maple Dijon Sauce and my Southwest Black Bean Burgers!
How to Make Beyond Meat Meatloaf Burgers:
1. First in a small bowl, add the ground flaxseed and the water, and set it aside for at least two minutes.
2. In the meantime, add all of the remaining ingredients to a mixing bowl and stir well to combine. Afterwards, add the flaxseed/water mixture and stir again.
3. Start warming a skillet or frying pan over medium heat and lightly spray the surface with oil. This oil will prevent sticking and also help create a nice crispy texture to the surface of the burgers.
4. Form the Beyond Meat mixture into six patties and then gently add them to your hot skillet. You may need to cook them in two batches, depending on the size of your pan.
5. Cook these burgers on each side for about four to five minutes.
Note – they’ll still have a slightly pink color even when they’re done cooking. This is partly due to the ketchup in the recipe!
6. Sprinkle the top of each patty with a little salt and pepper before serving.
7. Optional but recommended step: After removing the burgers from the skillet, add your burger buns to the pan cut side down so they become all nice and toasty! This really adds a nice extra touch.
8. Lastly, build your burgers with the toppings of your choice. I like lettuce along with either bbq sauce or ketchup… or sometimes both! Jeff likes the flavor of the burgers so much on their own, that he’ll often enjoy a patty all by itself with no bun or toppings. I actually do that sometimes, too.
And that’s all there is to it… warm, comforting meatloaf in plant based burger form!
Jeff and I LOVE this recipe, and I certainly hope that you do, too! If you decide to try it out, please let me know what you think in the comments below.
Enjoy!
Top Tips for Making Beyond Meat Meatloaf Burgers
- When cooking on the stovetop, make sure to fully preheat your skillet and cook on medium heat (not any higher or they will burn).
- Use some oil on your skillet to get a little added crunch to your burger.
- Do not overcook your burgers – cook 5 minutes on each side maximum.
- Toast your burger buns at the last minute to add a little extra crunch to your burger eating experience.
- Try ketchup AND BBQ sauce on your burger for a flavor-bursting combo.
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
Beyond Meat Meatloaf Burgers
Ingredients
- 2 Tbsp. ground flaxseed (16 g)
- 4 Tbsp. water (60 ml)
- 2 8oz. packages of Beyond Meat Plant Based Burger Patties
- 1/2 of a red onion finely chopped
- 1 cup dry quick oats (80 g)
- 4 Tbsp. ketchup
- 4 tsp. of soy sauce or Tamari for gluten free
- 1 tsp. garlic powder
- 1 scant tsp. of dried thyme
- 1/2 tsp. ground black pepper
- salt and pepper for sprinkling at the end
- Optional: Burger buns of choice plus toppings such as lettuce, BBQ sauce and/or ketchup.
Instructions
- First in a small bowl, add the ground flaxseed and the water, and set it aside for at least two minutes.
- In the meantime, add all of the remaining ingredients to a mixing bowl and stir well to combine. Afterwards, add the flaxseed/water mixture and stir again.
- Start warming a skillet or frying pan over medium heat and lightly spray the surface with oil. This oil will prevent sticking and also help create a nice crispy texture to the surface of the burgers.
- Form the Beyond Meat mixture into six patties and then gently add them to your hot skillet. You may need to cook them in two batches, depending on the size of your pan.
- Cook these burgers on each side for about four to five minutes.Note - they'll still have a slightly pink color even when they're done cooking. This is partly due to the ketchup in the recipe!
- Sprinkle the top of each patty with a little salt and pepper before serving.
- Optional but recommended step: After removing the burgers from the skillet, add your burger buns to the pan cut side down so they become all nice and toasty! This really adds a nice extra touch.
- Lastly, build your burgers with the toppings of your choice. I like lettuce along with either bbq sauce or ketchup... or sometimes both! Jeff likes the flavor of the burgers so much on their own, that he'll often enjoy a patty all by itself with no bun or toppings. I actually do that sometimes, too.
Video
Notes
- When cooking on the stovetop, make sure to fully preheat your skillet and cook on medium heat (not any higher or they will burn).
- Use some oil on your skillet to get a little added crunch to your burger.
- Do not overcook your burgers - cook 5 minutes on each side maximum.
- Toast your burger buns at the last minute to add a little extra crunch to your burger eating experience.
- Try ketchup AND BBQ sauce on your burger for a flavor-bursting combo.
Will definitely be giving these a try. They look and sound delicious.
I found beyond meat made me feel very sick after eating it. Sol brand is much better.
If you’d like to try Beyond Meat again, this recipe may help “dilute” the burgers (both in taste and otherwise) thanks to the oatmeal and other ingredients that are added. (FYI – I am a fan of Sol burgers, as well! I like the spicy black bean, but unfortunately their texture wouldn’t work in this recipe.)
What is the purpose of the flaxseed? I’m very allergic to Flaxseed. Could I make this recipe without? Or is there a substitute?
Yes! Try chia seeds.
I was wondering if you had tried the Beyond Meat! Over the past 45 years of being a vegetarian, I have tried all the non-meat alternatives and some of them were just plain awful…a vegan friend got me to try it and I was shocked at how good it was! Impossible burger meat also is just amazing! ( I have fooled many friends who are meat lovers by substituting these alternatives. They couldn’t believe how good they tasted.) I have used the Beyond Meat and the Impossible meat for everything that meat-lovers make! Lasagna, meatballs, tacos, chili, meatloaf and many more delicious recipes!
I love it! You should try this recipe then. 🙂 And yes- many meat lovers love those two subs! Pretty incredible how much they look and taste like meat.