This post may contain affiliate/referral links. It is a way for this site to earn advertising fees by advertising or linking to certain products and/or services.
Oktoberfest: A celebration synonymous with German sausages, pretzels, and BEER! For the October Burger of the Month, I wanted to create a burger that really brought all of the tastes of Oktoberfest together. I did provide a formula for veggie burgers in my first post of this series. But today, for this monstrous burger, I had to use two of my favorite meat swaps from Beyond Meat.
So, two years ago I tried the Beyond Burger for the first time. I even cooked it and ate it on Facebook life for my old blog. You can check that out here…….>
Let me be honest with you… I gagged! **Side note, I definitely didn’t gag because the flavor was bad… It was quite the contrary. I gagged because it was freakin’ delicious!** Hear me out. I’m someone who for the last 8 years, has had a horrendous reaction to meat. The Beyond Burger tasted so much like a real burger that I freaked out at first bite. I thought someone was playing a nasty trick on me! Even more than that, the texture was spot on! The burger doesn’t smush out like a bean burger. It was love at first bite!
Fast forward to this year. Beyond Meat released their newest line of INCREDIBLE meat substitutes. BEYOND SAUSAGE! When it was first released, I could only get my hands on the Brat variety. Shortly thereafter, I started to notice they were rarely in stock. Guys, I need you to hear this for a minute: These sausages are so freaking good that they CRASHED the Beyond Meat facility! They had to open a whole new plant to keep up with consumer demand! How AWESOME is that? Meatless is taking over!
I kept an eye out at my (former) local Whole Foods and grabbed 4 packages before I moved, just in case I couldn’t find them here in Cincinnati. It was the height of the shortage though so I hadn’t found them anywhere until about a month ago. (AT MY KROGER!) I finally got my hands on the Sweet Italian variety! I paired the sausages with pasta and red sauce for a quick weeknight dinner. The boyfriend (a meat eater) was impressed! He’s had the Beyond Burger and actually eats it often. He loves my “meatloaf” recipe coming soon. I promise the post is in my queue. I think his opinion proves they are on to something! So far I’ve been able to find the Beyond Burger and Sausages at Whole Foods, Kroger, Giant, and (here’s a free trial ->) Amazon Fresh/Amazon Prime Now if you’re a prime customer. If you’re not, here’s a link to sign up with a discount! I don’t know how I lived without Amazon Prime before! (WHEELS SCREECHING) Oh, Shoot! This post is starting to get long…
One of the things I think people love about eating burgers is gorging on a big juicy burger that is topped in some ridiculous fashion. Eating a veggie burger just doesn’t have the same effect… It’s lame and healthy. Sorry, not sorry. There are no juices dripping down your arm. Never once have I ever looked at a black bean burger and thought to myself, “I’m about to get lost in this… black bean/veggie burger!”
As I mentioned in my first post in the Burger of the Month Series, I used to help create burgers (not of the veggie variety) at a restaurant. When October rolled around and Oktoberfest came to mind, I went back to my childhood and recommended a German classic, Sauerbraten. People said it was delicious… I couldn’t try it. That inspired me to come up with a massive, German-inspired burger this year. But this year, it’d be one that I could eat!
Introducing the Oktoberfest Burger featuring the Beyond Burger, Beyond Sausage: the Brat, dairy-free beer cheese, Sauerkraut, and a stone ground German-style mustard all served up on a pretzel bun! Sabbern jetzt?! (That’s a rough translation of “drooling yet” in German.) It’s two classic combinations served up together on a burger. Beer cheese and soft pretzels, while normally an appetizer, appear as the bun and cheese. The brats + german mustard + sauerkraut adds a fantastic acidic tang that cuts through the rich beer cheese and burger patty. This burger is a far cry from the “healthy” dry bean burgers that everyone assumes we all actually love. And for that, I have to say, “Thanks!” to the genius Beyond Meat staff! This burger is juicy, rich and a serious indulgence, just what a burger should be!
*Sauerkraut does not need to be warmed through. If you like a cold crisp bite to your burgers (ie lettuce or sliced onion) keep it cold. I tried it both ways in recipe testing. Both were equally tasty. However, I opted for warm kraut in the recipe instructions because it reminded me of how I'd eaten it when I was younger.
You must log in to post a comment.