Beyond Meat burgers grilling on this special Memorial Day edition of #LunchBreakLIVE with San Diego, California City Council candidate vegan attorney Bryan Pease! Law Office of Bryan W. Pease Bryan Pease for San Diego City Council 2018 Meat eating is a Scandal #Fitzgerald #JaneUnChained

RECIPES: Beyond Meat Burgers

INGREDIENTS

• 1 Package Beyond Meat Burgers (comes 4 burgers to a pack)
• 1 large red onion, thickly sliced (for grilling)
• 1 beefsteak tomato, sliced
• 4 large lettuce leaves
• 4 hamburger buns (we used pretzel buns)
• 2 tbsp Just Mayo
• 2 tbsp Dijon mustard
• 2 tbsp organic ketchup
• Optional – Sriracha sauce

DIRECTIONS

1. Grill burgers on each side
2. Toast each bun on the grill for a few minutes
3. Place desired spreads, lettuce, tomato and condiments on the buns
4. Place the burger in the bun and ENJOY

Lola’s Potato Salad

INGREDIENTS

• 6 medium potatoes (golden or red variety)
• 3 carrots (unpeeled)
• 1 can sweet peas, drained
• 3 Kosher dill pickles (Kroger)
• 1 small red onion, peeled and diced
• salt and pepper to taste
• 3 Tbsp Just Mayo (vegan mayonnaise)

DIRECTIONS

1. Boil potatoes (with skin) for 40 – 45 min, then peel using a butter knife (when cooled)
2. Boil carrots (unpeeled) for 20 min (in separate pot) then peel
3. Cut potatoes into 1/3 inch slices (when cooled)
4. Cut carrots into cubes
5. Cut pickles into cubes
6. Dice the red onion
7. Add 1 can of sweet peas, drained
8. Dress with Just Mayo and gently fold into potato salad
9. Finally add the secret ingredient —>> 1 – 2 Tbsp pickle juice

Beyond Meat Burger with Lola’s Potato Salad to Live for

Beyond Meat Burger

Bryan Pease About to Bite in to a Beyond Burger