Flexible Peter Andre has teamed up with Beyond Meat (Picture: PA)

You’d expect Peter Andre to make a barbecue by hand, and no, we’re not going to make a cheap Chipolata joke.

So it’s exciting to see her cooking Arashi with meatless dishes. You’re not alone: ​​37% of Brits plan to offer their friends a plant-based diet this summer.

Andre has partnered with plant-based protein maker Beyond Meat to offer the ultimate meatless burger recipe. The self-proclaimed “flexitarian,” he says, “is as easy to cook as animal meat and much better for the planet.”

An Australian pop singer and father of four, claims to have cheated on his doctor’s wife, Emily. “I had a Beyond Meat burger shipped ahead of time, so I wanted my family to try it,” he says.

I gave my daughter Amelia Beef Burger, and she loved it. Then I made a veggie burger for Emily and she ate it. I couldn’t believe it wasn’t animal meat.

For editorial use only, Peter Andre launches the campaign

Andre likes the less conventional “flava” of burgers (Picture: PA)

He has his own track Down Under. “Let’s get really creative with the ingredients,” she says. “In Australia, we put pineapples on burgers and pineapples on barbecues. It’s delicious.”

In addition to alternative proteins, singers also like less conventional flavors of burgers, such as roasted beets, green onion mayonnaise and even fruit tocks. Check out her earth-friendly vegan recipes below.

Andre’s Ultimate Beyond Meat Burger-4 Servings

Beyond Meat's Peter Andre works with plant-based protein maker Beyond Meat to provide the ultimate meatless burger recipe.

Burger with delicious roasted beets (Image: provided)

material

For the pickle mayonnaise (enough to serve additionally with a hamburger):

  • Vegetable mayonnaise 200g
  • 3 tablespoons finely chopped cucumber
  • 1 tablespoon finely chopped fresh parsley
  • Squeeze lemon juice

For roasted beets:

  • 1 medium-sized smoothie root, grated
  • A drop of olive oil
  • 1/2 teaspoon dried oregano
  • 25ml balsamic vinegar

For the caramelized onions:

  • 1 large onion, grated
  • 1 tablespoon vegetable butter
  • 2 tablespoons light brown sugar
  • A pinch of sea salt

Service:

  • • Beyond the hamburger 4
  • • 4 soft hamburger buns
  • • 4 slices of vegetable cheese
  • • Finely chopped lettuce
  • • Beef tomatoes, chopped

Method

  1. Prepare the pickle mayo ahead of time. Place all ingredients in a bowl, season with sea salt and black pepper, and refrigerate until needed.
  2. To prepare the beets, cut the beets into thin slices and place them in a bowl that contains all the ingredients for the marinade. Cover and leave for at least 1 hour. Wrap it in aluminum foil to make a loose part. Indirectly heat hot grill and cook for 35 minutes or until tender. Remove from grill.
  3. To make caramelized onions, cut the onions into half moons. On the barbecue, use the grill or cast iron skillet to melt the butter and begin to slowly fry the onions. Sprinkle with sugar, add a little sea salt, and continue cooking for about 15 minutes until smooth and caramelized.
  4. When ready to serve, cook the patty over high heat for 4-5 minutes on both sides, or until cooked through.
  5. Lightly buff the cut surface of the baked biscuit. Add mayonnaise, chopped lettuce, tomatoes and beets. Place a slice of cheese and caramelized onion.

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