BBQ-Glazed Jerk Impossible® Burger Patties
with Basmati Rice and Creamy Coleslaw- Soy
- Wheat
- Mustard
- Egg
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Egg
- Crustaceans
- Fish
- Triticale
Ingredients: Impossible™ Burger Patties (soy) (water, soy protein concentrate, sunflower oil, coconut oil, sugars (cultured dextrose, dextrose), methylcellulose, glutamates, modified plant starch, yeast extract, natural flavours, soy leghemoglobin, salt, mixed tocopherols (antioxidant), l-tryptophan, soy protein isolate, zinc gluconate, ferric phosphate, niacin (vitamin B3), calcium pantothenate (vitamin B5), pyridoxine hydrochloride (vitamin B6), thiamine hydrochloride (vitamin B1), riboflavin (vitamin B2), vitamin B12) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Basmati rice • Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Lime • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Shredded coconut • Green onion.
Ingredients
2 unit(s)
Impossible® Burger Patties
(Contains: Soy)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
6 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Diced Pineapple Cup
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Green Onion
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 tbsp
Shredded Coconut
(May be present: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans)
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
2 tbsp
Ketchup
(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
1 unit(s)
Lime
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the Caribbean Spice Blend and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear. To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Thinly slice green onions.
- Strain pineapple and reserve liquid.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Heat a large non-stick pan over medium.
- When hot, add coconut flakes to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Line a baking sheet with parchment.
- To a large bowl, add Impossible® Burger Patties, panko and remaining Caribbean Spice Blend. Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 mins or until browned and cooked through.**
- Heat the same pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter and pineapple chunks. Cook for 2-3 min, stirring frequently, until caramelized.
- Add jerk sauce, ketchup, half the pineapple juice and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring frequently, until thickened. Season with salt and pepper.
- Add meatballs. Stir to combine. Cook for 1-2 min, until coated.
- Meanwhile, to a medium bowl, add mayo, lime juice, half the lime zest and 1/4 tsp (1/2 tsp) sugar. Stir to combine.
- Add coleslaw cabbage mix. Season with salt and pepper, then mix to combine.
- To rice, add remaining lime zest, remaining pineapple juice and half the green onions. Fluff rice with a fork.
- Divide rice, Impossible® meatballs and coleslaw between plates.
- Spoon leftover BBQ sauce from pan over meatballs.
- Sprinkle coconut and remaining green onions over top.
- Squeeze lime wedge over top.
If you've opted to get Impossible®, prep and cook the same way the recipe instructs you to prep and cook beef.**
