I love sandwiches.
They definitely rank among my favorite meals, no question about it.
What’s not to like?
(Or is it just me.)
Burgers are among my favorite sandwich-type. (Yes, I classify burgers as a sandwich.) I loved burgers before I became a vegetarian, I loved them when I went vegan, and I still love them as an again-vegetarian.
Beyond Meat Sausage Burgers: A Unique Sandwich
My years as a vegan opened my eyes to just how creative you can get with what goes inside a sandwich. And how many delicious types of plant-based burgers there are!!!! While my Beyond Meat Sausage Burgers may not be the most unique sandwich ever, they’re certainly not your typical burger.
Because, you know, it’s plant-based sausage, and bell peppers and onions. In a burger bun.
My favorite thing about these Beyond Meat Sausage burgers is how insanely delicious they are. (And if you can’t find Beyond Meat Sausage, feel free to use whatever plant-based sausage you can find.)
The Easiest Meal
But the other great thing about these burgers is how easy and convenient they are to make. These burgers are a sheet pan meal in the sense that you roast the sausage, onions, and bell peppers all together at the same time.
It’s so easy.
Literally, just chop up the Beyond Meat Sausage and veggies, toss them on a baking sheet with the olive oil and salt, and roast. Everything caramelizes beautifully, finishes roasting at the same time, and you end up with one great burger filling.
Keep these burgers vegan by using your favorite vegan mozzarella (you can’t go wrong with Miyokos Fresh Mozzarella), or make them vegetarian with freshly grated or sliced mozzarella or fontina. I personally recommend fontina. It’s got a slightly richer flavor that goes really really well with the Beyond Meat Sausage.
Make Beyond Meat Sausage Burgers!
So next time the sandwich or burger craving hits, go a little untraditional, and make my Beyond Meat Sausage Burgers.
Just don’t be surprised if you snack on the sausage and veggies so much that you don’t make it to the burger stage.
I speak from experience.
A Few Things!
Oh yes, you know this is the perfect time to use my favorite spatula ever. Technically, this little spatula is a cookie spatula. But I use it for everything. I’m much more in control of where my food lands while I’m cooking/flipping/sauteing/etc., when I use this little spatula. Give it a try! I’m sure you’ll be an instant fan as well. You can find my favorite spatula here on Amazon [aff. link].
And my favorite olive oil, PJ KABOS, is perfect for roasting and caramelizing the sausage and veggies in. I’m telling you, the flavor of this olive oil just can’t be beat. Probably because it comes straight from family-owned vineyards in Greece. You can purchase PJ KABOS olive oil here on Amazon [aff. link].
Beyond Meat Sausage Burgers
For the sausage and bell peppers:
- 4 Beyond Meat Sausage Links, sliced to 1/2 inch rounds (I use Beyond Meat's Brat Original Sausage here, but their Spicy Italian would be great too)
- 2 bell peppers, or 3 small bell peppers, thinly sliced. (I recommend using different colored bell peppers purely because the color contrast is beautiful.)
- ½ onion, thinly sliced
- ½ tsp sea salt
- 3 Tbsp olive oil
- 5 burger buns, (I use pretzel buns)
- Olive oil or butter, for brushing the buns before toasting (don’t laugh)
- Fontina or Mozzarella Cheese, freshly shredded or thinly sliced (optional; omit or use your favorite vegan mozzarella)
- French fries, for serving
Prepare the sausage and veggies
- Preheat the oven to 375 degrees
- Add the sliced sausage, bell pepper, and onion to a baking sheet. Drizzle the olive oil, and sprinkle the salt on top.
- Now with your hands, gently mix it all together so that the olive oil and salt evenly coat the sausage and veggies.
Roast the sausage and veggies
- Put the baking sheet in the oven, and roast at 375 degrees for 12 minutes.
- Take the baking sheet out of the oven, and gently flip the sausage and veggies over with a spatula so a different side of each piece touches the baking sheet (don’t worry about being too perfectionistic here!)
- Put the sheet back in the oven and roast for an additional 8 minutes.
- Remove the sausage and veggies from the oven. Divide the veggies/sausage mixture into five even sections, and if using, quickly sprinkle/place the cheese over the top of each section. The heat from the sausage and veggies will melt the cheese.
Toast the buns
- On a separate baking sheet, lay out the burger buns. If they aren’t already cut in half, be sure to do that first.
- Brush olive oil or softened/melted butter on the top and bottom of each bun.
- Bake in the oven for 4 minutes, still at 375 degrees, until the buns are slightly toasted.
Compile the burgers
- Lay some spinach on the bottom half of each bun, followed by the sausage/veggie mixture. Place the top of each burger bun over the sausage/veggie mixture.
Serve and enjoy!
- Serve with some fries or a salad, and enjoy!