Beyond Meat burgers grilling on this special Memorial Day edition of #LunchBreakLIVE with San Diego, California City Council candidate vegan attorney Bryan Pease! Law Office of Bryan W. Pease Bryan Pease for San Diego City Council 2018 Meat eating is a Scandal #Fitzgerald #JaneUnChained

RECIPES: Beyond Meat Burgers

INGREDIENTS

  • 1 Package Beyond Meat Burgers (comes 4 burgers to a pack)
  • 1 large red onion, thickly sliced (for grilling)
  • 1 beefsteak tomato, sliced
  • 4 large lettuce leaves
  • 4 hamburger buns (we used pretzel buns)
  • 2 tbsp Just Mayo
  • 2 tbsp Dijon mustard
  • 2 tbsp organic ketchup
  • Optional – Sriracha sauce

DIRECTIONS

  1. Grill burgers on each side
  2. Toast each bun on the grill for a few minutes
  3. Place desired spreads, lettuce, tomato and condiments on the buns
  4. Place the burger in the bun and ENJOY

Lola’s Potato Salad

INGREDIENTS

  • 6 medium potatoes (golden or red variety)
  • 3 carrots (unpeeled)
  • 1 can sweet peas, drained
  • 3 Kosher dill pickles (Kroger)
  • 1 small red onion, peeled and diced
  • salt and pepper to taste
  • 3 Tbsp Just Mayo (vegan mayonnaise)

DIRECTIONS

  1. Boil potatoes (with skin) for 40 – 45 min, then peel using a butter knife (when cooled)
  2. Boil carrots (unpeeled) for 20 min (in separate pot) then peel
  3. Cut potatoes into 1/3 inch slices (when cooled)
  4. Cut carrots into cubes
  5. Cut pickles into cubes
  6. Dice the red onion
  7. Add 1 can of sweet peas, drained
  8. Dress with Just Mayo and gently fold into potato salad
  9. Finally add the secret ingredient —>> 1 – 2 Tbsp pickle juice

Beyond Meat Burger with Lola’s Potato Salad to Live for

LBL Bryan Pease Beyond Meat Burger 5:29:17

Beyond Meat Burger

LBL Bryan Pease About to eat Burger 5:29:17

Bryan Pease About to Bite in to a Beyond Burger