Beyond’s website instructs cooking the burgers and sausages to 165☏ internal temperature but I didn’t fuss about that. In fact, they might actually be easier to grill than regular meat. I was worried the burgers might fall apart when I flipped them or the sausage casings would stick, but I was surprised by how easy they were to cook. In the end, grilling Beyond Meat isn’t a whole lot different than grilling regular meat. But it also causes all the fat (in this case, coconut oil) to squish out of the burgers, which means they’ll be less juicy. As with meat burgers, you don’t want to press down on your Beyond patties with your spatula. Don’t press down! This one really only has to do with the burgers.Cook them a few minutes on the first side (I found that two minutes was enough), check to make sure the bottom is brown and caramelized, then flip (for the burger) and turn (for the brats) and cook another few minutes. Cook for a short time over high heat. The best part of any grilled meat (or “meat”) is the smoky char, so make sure your grill is really hot before you put down your Beyond patties or sausages.Just make sure to do it while the grill is cold so you don’t risk burning yourself.
Oiling the grates themselves would also work using an oiled paper towel or grilling spray. I brushed the outside of the meat with some canola oil and it worked beautifully - no stickage at all. Beyond’s packaging instructs to lightly oil the surface of the burger and sausages so that they don’t stick to the grill grates. Be sure to bring your burgers and brats to room temperature before you grill them, lest you end up with a fully cooked outside and a frozen interior. Bring your meat to room temperature. Though Beyond Meat aims to be sold alongside meat in grocery stores, I often find it in the freezer section.Charcoal is obviously preferred since that’s how you get that smoky flavor that screams “hey dummy, it’s summer!” Usually 15 minutes or so is enough for the grates to get screaming hot, which is what you want in order to get a nice sear on the outside of your “meat.”
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