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I've cooked a bunch of these veggie pucks for my wife who until she had one of my real burgers was a vegetarian.
Beyond burger recommends that you thaw and bring the puck up to room temperature prior to cooking.
I have found that a higher temp cook works best. Lower slower cooks dries out the puck and you'll end up with a crumble instead of a puck.
So you may want to cold smoke the puck if you are looking to get any smoke flavor, then grill after that.
I like to put some olive oil on both sides of the veggie puck prior to grilling. Season both sides.
Then onto the grill approx 3 minutes per side, and to an IT of 165° in the middle. Yes Beyond burger states that you need to cook these pucks to 165°f.