I love Fridays.
I get some quality time with Rho for a few hours in the morning. I finally catch up on all the work tasks that keep getting pushed back, satisfied as I strike through each item. I always end the day early and treat myself to a little date.
And when I return, it’s time for burgers, fries, and binge watching.
We’ve maintained this tradition for a couple of years now. We would open a bottle of red, have Shake Shack delivered around 7 pm, and eat our burgers and fries while Rho finished his milk. Both of us would take him to his room for stories and cuddles, and get in some quality family time before he fell asleep. Once he was down, we’d refill our wine glasses and catch up on our show of the moment – Homeland, Billions, The Expanse – or a movie on our to-watch list. Bed by 10 pm.
The agenda remains the same (though Sri typically puts Rho to bed while I tidy the mess that the kid’s usually made). Sometimes we read in bed instead of watching something. And while we still love Shake Shack, I’ve been making these vegetarian alternatives instead.
These Beyond Meat burgers taste shockingly close to the real deal. They’re juicy and meaty – but they won’t leave you feeling quite as heavy or sluggish as their carnivorous alternatives. I keep our burgers simple – a slice of sharp cheddar cheese melted on the patty, special sauce smeared on both sides of the toasted bun, and pickles as the only topping. Fries are whatever bag I grab from Whole Foods’ frozen section, perfectly heated in my air fryer.
It’s the perfect meal – especially for a Friday. TGIF, indeed.
- 1 package of Beyond Meat burgers
- Sharp cheddar cheese, sliced
- Goat cheese
- 3 potato rolls
- 1 tablespoon Veganaise or mayonnaise
- 1 tablespoon ketchup (I love Sir Kensington)
- 1 teaspoon Dijon mustard
- Olive oil
- Lettuce, sliced tomato, onion, and pickles (optional)
- Remove burger patties from the packaging and combine them. Divide into 6 equal sections, and flatten into small patties.
- Spoon 1/2 teaspoon of goat cheese. Roll it in a ball and flatten it in your palm. Place it on one burger patty, and press a second burger patty on top of it. Repeat for the remaining patties.
- Heat a drizzle of olive oil on a large skillet or pan over medium heat. Place the burger patties on the hot skillet, cooking for 4-5 minutes.
- While the burgers are cooking, add the Vegainaise, ketchup, and mustard in a bowl and mix until combined. Set aside.
- Flip the burgers, add the sliced cheese, and cook for another 4-5 minutes. Drizzle oil on the cut side of the potato rolls and place them on the skillet, cut side down.
- Spread the sauce on the inside of each roll. Place the patty on the bottom roll half, and top with your favorite toppings (lettuce, tomato, onion, pickles).
- Serve with fries. Enjoy!
Give your fries some extra kick with this seasoning (sprinkle on them before cooking), and spoon some extra ketchup in these bowls. The meal is best enjoyed with a pinot noir in these unfussy glasses.