Vegetarian Beyond Meat Juicy Lucy Burger

• 1 Beyond Meat Burger Patty
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Paprika
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 dash Cayenne Pepper
• 1 Hamburger Bun
• 2 teaspoons Cornstarch
• 1 ounce Sharp Cheddar Cheese
• 1/4 cup Red Cabbage
• 1 teaspoon Minced Garlic
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon Olive Oil
• 1/4 teaspoon Lemon Juice
• 1 teaspoon Pepper
• 1 tablespoon Mayonnaise
• 1/2 teaspoon Minced Garlic

1. Place 1 Beyond Meat burger patty into a small mixing bowl.
2. Add 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp pepper, a dash of cayenne, and 2 tsp cornstarch into the mixing bowl and mix until combined.
3. Once mixture is full combined, split the "beef" in half and form 2 thin burger patties.
4. Slice 1oz of sharp cheddar cheese into 2 equal cubes and place next to each other on one of the burger patties.
5. Carefully place the second patty on top of the patty with cheese. Mold with your hands until a large patty is formed and the cheese is fully sealed in.rnrn*the patty may get a bit crumbly and messy, but just keep molding the patty with your hands until there are no cracks left
6. Refrigerate the formed burger patty while you make the slaw and aioli.rnrn*This will help keep the burger from falling apart while frying
7. Finely chop 1/4 cup of purple cabbage
8. Add to a small bowl 1 tsp minced garlic, 1 tsp apple cider vinegar, 1 tsp olive oil, and 1 tsp pepper and stir until combined.
9. Microwave the slaw mixture for 30 seconds to slightly soften the cabbage
10. While making the aioli, you can start toasting your hamburger bun. Place 1 hamburger bun (split into 2 halves) in a small frying pan on medium/low heat. Toast for ~2 minutes on each side.
11. In a small bowl, add 1 Tbsp mayo, 1/4 tsp pepper, 1/4 tsp lemon juice, and 2 tsp minced garlic. Stir until combined.
12. Take your burger out of the fridge, and place in a small frying pan. Heat on medium/low for 5 minutes per side.rnrn*You don't need to oil your panrn**This is significantly longer than the recommended cooking time for a Beyond Burger. This is because we need a lower heat for longer to ensure that the cheese blocks inside fully melt, but at the same time the outside doesn't burn.
13. While the burger patty is frying, spread the aioli on your toasted buns, and place the cabbage slaw on top.
14. Once you've heated the burger patty for five minutes on each side, place the burger patty on the buns, and complete assembly.rnrnNow chow down while it's still hot and gooey!

beyond, garlic, paprika, onion powder, salt, pepper, cayenne pepper, bun, cornstarch, cheddar cheese, red cabbage, garlic, apple cider vinegar, olive oil, lemon juice, pepper, mayonnaise, garlic

Taken from food52.com/recipes/81531-vegetarian-beyond-meat-juicy-lucy-burger (may not work)