Beefsteak Sandwiches

For the pickled onion

½ medium red onion, cut in half and then into thin half-moons (julienne)

3 tablespoons red wine vinegar

¼ cup water

1 tablespoon granulated sugar

Pinch kosher salt

1 teaspoon fresh thyme leaves

1 teaspoon whole black peppercorns

For the herb Dijon mayonnaise

1 cup plain Just Mayo (may substitute another plant-based mayonnaise)

1½ tablespoons Dijon mustard

1½ teaspoons capers, rinsed and drained

½ tablespoon finely chopped flat-leaf parsley

½ tablespoon chopped fresh dill

¼ to ½ cup fresh lemon juice (from 2 to 4 lemons)

Kosher salt, as needed

For the sandwiches

3 brioche hamburger buns, toasted (see note)

1 large beefsteak tomato, peeled (see note)

Kosher salt, as needed

Freshly ground black pepper, as needed

Extra-virgin olive oil

Flesh of 1 fairly firm avocado, cut into thin slices

Alfalfa sprouts

For the pickled onion: Place the onion in a medium-size heatproof bowl. Combine the vinegar, water, sugar, salt, thyme and black peppercorns in a small saucepan over high heat. Bring just to a boil, then pour over the onion, making sure it is submerged. Let it sit for 1 hour, then drain, reserving the liquid for another use, if desired.

For the herb Dijon mayonnaise: Whisk together the plant-based mayo, Dijon mustard, capers, parsley, dill and lemon juice in a medium bowl. Taste; season with salt as needed. You'll need a total of 6 tablespoons for the sandwiches; the rest can be refrigerated in an airtight container for up to 5 days.

For the sandwiches: Spread each half of the bun with 1 tablespoon of the herb Dijon mayonnaise.

Cut three ¾-inch slices from middle of the peeled tomato.

Place a slice of tomato on each bottom bun half. Season the tomato lightly with salt and pepper, then drizzle with a little oil. Top each portion with avocado slices, 2 tablespoons of the pickled onion and some alfalfa sprouts. Top with the remaining brioche bun halves.

Notes: To peel the tomato, score a shallow X in the bottom. Place in a pot of boiling water for 20 to 30 seconds, then immediately drain and transfer to an ice- water bath. When cool enough to handle, discard the tomato skin. Olive oil buns are used at the restaurant; here, we've substituted brioche buns, so the recipe's no longer vegan.

Serves 3

Nutrition | Per serving (without the bun and pickled onions): 370 calories, 2 g protein, 9 g carbohydrates, 39 g fat, 5 g saturated fat, 0 mg cholesterol, 320 mg sodium, 4 g dietary fiber, 2 g sugar

From Jose Andrés's ThinkFoodGroup.