Beyond Meat® Burgers
with DIY Sauerkraut and Pierogi-Inspired Potatoes
Ingredients: Russet potato • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Yellow onion • Green cabbage • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • 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) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
56 g
Green Cabbage, shredded
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
1 unit(s)
Yellow Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
4 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Fish, Milk, Mustard, Sesame, Soy, May contain traces of allergens, Egg)
1 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
7 g
Chives
2 unit(s)
Russet Potato
Not included in your delivery
1.13 tsp
Sugar*
⅓ tsp
Salt*
⅓ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet).
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook for 3-4 min, stirring occasionally, until slightly softened.
- Add 1 tsp (2 tsp) sugar and season with salt.
- Cook for 3-4 min, stirring occasionally, until onions are dark golden.
- Transfer onions to another small bowl.
- While onions are caramelizing, heat a small pot over medium-high.
- When hot, add cabbage, vinegar, 2 tbsp water, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) sugar.
- Cook for 2-3 min, stirring occasionally, until cabbage softens and liquid is absorbed.
- Transfer cabbage to a small bowl.
- In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high. When the pan is hot, add Beyond Meat® patties.
- Cook for 3-5 min per side, until cooked through.**
- Transfer to plate, then cover to keep warm.
- Meanwhile, halve buns.
- Arrange buns on an unlined baking sheet, cut-sides up.
- Toast buns in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, top potatoes with cheese.
- Toast in the middle of the oven for 3-4 min, until cheese melts.
- Meanwhile, thinly slice chives.
- To a small bowl, add mayo, mustard and half the chives.
- Divide half the Dijonnaise between buns.
- Stack patties on bottom buns. Top with DIY sauerkraut. Close with top buns.
- Divide Beyond Meat® burgers and potatoes between plates.
- Top potatoes with caramelized onions and remaining Dijonnaise.
- Sprinkle remaining chives over potatoes.
If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve panko and remaining garlic salt for another use. Cook Beyond Meat® in the same way the recipe instructs you to cook beef and pork mix.**
