Faites griller un TOSTADA BURGER épique avec une sauce barbecue épicée à l'ananas et au habanero ...
Now, that's what I call a bite right there. The other day, a friend of mine asked me, "Arty, have you ever tried a Beyond Meat plant-based burger?" And I told him, "Not only have I tried them, I've got the best spring grilling recipe, too." Now, where did I come up with the best recipe for these Beyond Cookout classic burgers? Well, both of my kids used to be vegetarians, as a matter of fact, for like 10 years. And secondly, I myself used to be a vegetarian once upon a time. We'll talk
about that a little bit more later in the video. But first, I want to welcome y'all to the Get Your Grill On Challenge with Walmart. In this 5week series, we're sharing delicious recipes, grilling tips, and how-to videos to get you grilling like a pro by Memorial Day, the official kickoff of summer. So, whether you're new to grilling or you just want to improve your cooking skills, this surge will help you save time and money with Walmart and warm up that grill for the spring. Now, let's
get into this Beyond Cookout classic burger. I want to now friends, I'm going to share with you all two tips so you can cook this recipe perfect in your backyard. First up, this is a general tip and it's about cleaning that grill. You want to make sure your grill is thoroughly clean and you don't have anything left over from the previous cookout. Now, the second tip is a time-saving tip. While the burgers are cooking indirect, we're going to prepare all these other ingredients so that when
the burgers are ready, all we got to do is assemble and enjoy. All right, friends. Now, we're going to be grilling up these burgers for lunch, but I did miss my second cup of coffee this morning. So, I'm going to be grabbing one of these Celsius energy drink. All right, let's get fired up. Let's get this Kingsford charcoal fired up. I like to use these Kingsford tumble weeds. I just put them right there on the grill. Get them lit up. Doesn't take but a couple seconds. Fire's going to
take a few minutes. We'll be right back. Let me show youall another pro tip here. You can see the charcoal's lit a little bit beyond halfway, but it's not lit all the way to the top. The reason I like to dump it already like that, it's not smoking anymore. This will save you money in the long run cuz this is not halfway burned up yet. That's going to last a lot longer when you dump it into the grill. push all our charcoal over here to the side towards the back cuz remember we want to have a dual zone
section. All right. Now, once we have all our charcoal over to the backside here, we're going to go ahead and get our grate back on. So, we've got our charcoal in there. It's set to one side for dual zone. We're going to put our lid back on. We're going to open the lid just about a third of the way. We're also going to slow the inlet down here a little bit to about a quarter as well. Let's let that fire settle in and we'll be right back. All right, friends. First
thing we're going to do is we're going to get our four tortillas on the grill. These take a little while to get toasty. I'm going to put them over here in direct first and then we're going to move them right over the fire to get them nice and crispy. And we'll be right back. Now, let's get our Beyond Cookout Classic burgers out. Beautiful. Look at that. Just gorgeous. These Beyond Cookout Classic Burgers come frozen. We're going to get these two on right here. A little further away. Oh, I can
hear that sizzle. I love that sound. It's awesome. We are cooking, friends. I'm excited to show you guys how amazing these burgers are going to turn out. Let's go ahead and uh cut the lettuce first. Now, make sure you rinse your lettuce, all produce. Make sure you rinse it first. So, I like to cut my lettuce really nice and thin. And then sometimes I'll even chop it up beyond that. So, we're going to grill some of this onion for our burgers. So, we want to get a nice clean slice all the way
across so that we can put this whole onion slice onto our burger. Now, we're going to slice up our tomatoes. And we want to slice these tomatoes, but you want them to be a little bit thin so that stack them onto your burger really nicely. All right, we got our tomatoes off to the side over here. Now, we're going to get our avocado and we're going to slice this right down the middle. And you want to go all the way. All you got to do is give it a little twist. See that? Just like that. We're going to
take the pit out. And all you got to do is give it a quick little wrap like that. And the easiest way to get it off the knife is just use your two fingers right here. Poof. Just like that. It's time to get our onions on here. Now, these we do want to put right over the grill here. Same thing with the avocado. Remember, avocado has a lot of oil in there. So, all you got to do is just lay it right smack dab over the fire. Guys, I'm a big barbecue fire guy. Why do we like to char onion and the avocado?
Because of that mired reaction. When you get high heat on something, it just gives it a really nice little quick char. And it just really ramps up the flavor a bun. Next up, we're going to put four jalapenos on the grill. We're going to get these on here. Give them a little bit of a char as well. We're going to put these right over the fire, wherever they fit. So again, if you do the process where you know something takes longer, you get that in first and then the next item and then the next
item, whatever you think is going to cook quicker goes on last. And that way you start taking ingredients out as they're done and then you're ready to assemble. Saves you a bunch of time and you can feed that hungry mob as soon as they're ready. We have our avocados direct right over the fire. So we're going to check those two right now. All you want to do is give them a little char. Look at that beautiful mayard reaction. You got a good little char there. We're going to get those out off
the grill already here. Beautiful. Look at that. Just gorgeous, friends. Now, we can move our jalapenos over here a little bit closer where it's nice and hot. We've got our avocado nice and charred. Now, we're going to go ahead and mash it all up. Very easy to do. Now that it's all charred, all you do is take your little spoon here and just spoon it out. Quick and easy. Now, to mash it all up, before we get started, I like to add a little bit of salt. That way, we can incorporate the salt in
here. And I'm going to say that's probably about a half a teaspoon, more or less. Let's start smashing up this avocado. Nice and smashed up. Looking really good. Let's check on the other ingredients that we have in the grill. All right, we're going to give these onions a very, very careful flip here. And I'm going to say those tortillas are done. They're nice and toasty. We don't want to burn them. So, let's go ahead and get those out of the way here. They're hot, hot, hot, hot. Now that all
the other ingredients are done, it's time to get our burgers over a little bit closer to the fire. So, let's move them on over right here. Ooh, I hear a sizzle. That sounds awesome. All right, I'm going to say these onions are done, too. So, let's go ahead and get these out of here. Set them right here on the cutting board. In the meantime, let's take this avocado and see what we got going here.
know. Oh, yeah. Oh, that's perfect, man. I've got my cheese ready to go, but let's check on those burgers first. Let's see where we're at with them. Ooh, nice. We started them indirect so that they can thaw out on the fire. Now we're going to give them a little grill here in just a little bit and get them to perfection. All right, let's open up this bottle of Better Good Spicy Habanetto barbecue sauce. And let's go ahead and base our patties. And all we need is a little drizzle. Doesn't take a
lot, friends. Ooh, look at that. Nice. That's what I'm talking about right there. All right, we want them to be nice and even. So, we're going to spread that sauce all the way around here. Let's close up the lid. Give it another couple of minutes. Let that sauce set. Let's go ahead and uh get our tortillas ready to go before they go on the burger, too. So, what we're going to do is we're going to take some of these reffried beans and slather them right onto the tortillas here. You don't need
a lot. You just want to spread it out nice and even. So, let's lay a little bit of cheese on here on each of these tostadas. Now, the other thing I'm going to do, I'm going to take this onion, lay it right on top of that cheese. That's another little time-saving trick here. All this is assembled and ready to go onto that burger. So, we are ready for business, man. Let's go check on them patties again. What I'm going to do, friends, I'm going to go ahead and flip these first and sauce them and then
we're going to get them onto the fire. Oo, can you hear that sizzle? That's awesome. Let's get some sauce on here. Yeah, buddy. That on here. Spread it out nice and even. Man, between that sauce and the patty, the aroma, the onion, guys, this is epic. Let's get these burgers right over the fire. It's only going to take about a minute, friends. And now we're going to get these on here, too, just to make sure that cheese melts. looking beautiful with that little mired reaction on there. Yeah,
buddy. I'm going to squirt a little more sauce on top just really quick. Like that'll be the last little base. Now, this already has the charred sauce. Now, we're charing the other side. Let's close it up real quick. We got about 30 more seconds to go. Our burgers should be ready. We've charred both sides of the sauce. Look at that gorgeous patty right there. Oh, baby. Look at that. I absolutely guarantee you these are going to be fantastic. All right, let's get our Better Goods keto friendly hamburger
buns. We just want to heat them up a little bit while those buns are getting warm. This gives the burgers a little time to cool down so that when you take that bite, it's just perfect temperature. These buns are ready. Let's go ahead and get them out. We're ready to assemble. We're going to put a little bit of avocado first. I'm going to put as much as I like. Just a nice little dab here. Next thing we're going to do is we're going to put the tostada right over that. We're going to get a little
bit of lettuce here. Next up is our tomato. All right, got our tomato on. Next up is the patty. So, we're going to assemble with our hamburger patty. Let's give it another little shot of sauce. I like a nice saucy burger. Sometimes today I do. Couple of pickles on top of here all the way around. And finally, our top bun. I mean, it's perfect. Now, I've got my jalapeno right here on the side. Charred really good. Now, that's what I call a bite right there. I've been called a big mouth before, so let's
see if it's true. M. That good. really delicious. I'm going to wash that down with another Celsius. Oh man, that's good. That is really good. I got to tell you, when I took that first bite and tasted the burger, it brought back a flood of memories of when my kids were vegetarians for 10 years and me and Terry were vegetarians for 3 years. You loaded up the way we did today and it takes it to the stratosphere, to another whole high level of deliciousness. Friends, this is so good. I got to get
one more bite before we wrap up. So stay with me. Mhm. All right, friends. That wraps up week one of five in this Get Your Grill on challenge in partnership with Walmart. These burgers were delicious and the perfect kickoff for this challenge. If you want to find this recipe with a full list of ingredients, as well as grilling tips, how-to videos, and more. You can click the link in my description and head to the Get Your Grill on destination page on walmart.com to find it all there. Now, y'all stay
tuned because next week is week number two, and we're going to bring y'all some Fiesta favorites. chicken fajitas. I'll see y'all there.