Comfort meets luxury in this ultimate fusion! Take the classic burger by elevating it with a whole new level of sophistication by pairing it with a creamy truffle-infused mac and cheese. Brace yourself for a symphony of flavors as the savory umami of the Beyond Burger meets the decadent richness of truffle oil, creating a burger experience that transcends the ordinary.

Ingredients You'll Need for the Burgers:

Ingredients You'll Need for the Truffle Mac & Cheese:

  • 2 tbsp black truffle oil, divided
  • 1 large shallot
  • 2 cloves garlic
  • 1 1/3 c. water
  • 1 c. pre-soaked cashews
  • 1/3 c. tapioca flour
  • 1/3 c. nutritional yeast
  • 2 tsp. lemon juice
  • 1 1/4 tsp. sea salt
  • 1 tsp. white pepper
  • 14oz dried macaroni (approximately 3.5 c)
  • 1/4 c. Italian breadcrumbs
  • 1/2 c. plant-based parmesan shreds


  1. Preheat the oven to 450F (232 C). Boil the pasta one minute under package instructions.

  2. Put 1 tbsp (15 ml) truffle oil in a skillet over medium heat. Quarter the shallot while the pan heats up.

  3. Add the shallot to the truffle oil then mince the garlic.

  4. Add the garlic, cook for another 1-2 minutes. Transfer the shallots, garlic, and oil to a high-speed blender. Add the nutritional yeast, soaked cashews, lemon juice, tapioca starch, water, salt, and white pepper. Blend for 2-3 minutes until smooth.

  5. Drain the pasta into a colander then place the pot back on medium-high heat. Transfer the cheese from the blender to the pot. Stir the cheese as it cooks and thickens about 2-3 minutes. When most of the lumps are gone, add the pasta and 1 more tbsp (15 ml) truffle oil. Stir well then transfer to a lightly oiled casserole 8X8” dish.

  6. Top with breadcrumbs and optional vegan parmesan shreds. Bake for 8 minutes until golden and crispy. Meanwhile, grill the Beyond Burger® according to package instructions. Toast the buns. Layer the lettuce and tomato on a toasted bottom bun. Top with the grilled Beyond burger, a generous scoop of Truffle Mac & Cheez, and caramelized onions.

  7. Note: Soak the cashews for 4 hours or overnight then drain. If you’re in a hurry, boil them for 10 minutes to soften then drain.

Credit: Beyond Meat

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