You won't believe it's not meat! Our creation for dinner tonight is the Beyond Meat BBQ Burger. Crispy shallots, smoky BBQ sauce, flavourful buns and perfectly packed veggie patties. Enjoy each bite of this beyond meat burger, perfect for all seasons!
BBQ Sauce(ContainsSulphites/Sulfite, Mustard/Moutarde)
Mayonnaise(ContainsSulphites/Sulfite, Mustard/Moutarde, Egg/Oeuf)
White Wine Vinegar(ContainsSulphites/Sulfite)
Dill Pickle, sliced
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch matchstick fries. Toss potatoes with 1 tbsp oil, on a parchment-lined baking sheet (for 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet, and rotate sheets halfway through cooking). Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 25-28 min.
While potatoes roast, finely chop chives. Peel, then mince or grate garlic.
Add mayo, sour cream, chives, vinegar, 1/4 tsp garlic and 1/2 tsp sugar (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl) then Beyond Meat® patties. Pan-fry, until golden-brown, 3-4 min per side.**
Transfer patties to one half of another baking sheet. Spoon over BBQ sauce. Halve buns and arrange them cut-side up on the other side of the baking sheet. Toast buns and patties, in middle of oven, until golden-brown, 4-5 min.
Spread 1 tbsp ranch on top buns. Top each bottom bun with pickles, Beyond Meat® patties, spring mix, crispy shallots and top bun. Divide burgers and fries between plates. Serve remaining ranch on the side, for dipping.