Beyond Meat® Burgers
with Roasted Wedges and Cilantro-Lime Mayo
A caliente combo of Beyond Meat® and cilantro meet in this Mexican-inspired burger! Crispy potato wedges and a wholesome green salad make for satisfying sides.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
2 unit
Russet Potato
½ cup
Mayonnaise
(Contains Egg, Mustard)
56 g
Spring Mix
1 unit
Lime
7 g
Cilantro
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Mexican Seasoning
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, finely chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Add mayo, cilantro, lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
Add Beyond Meat®, panko, remaining Mexican Seasoning and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
Meanwhile, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Meanwhile, add 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.
Spread some cilantro-lime mayo onto bottom buns, then stack with patties and some salad. Close with top buns. Divide burgers, potato wedges and remaining salad between plates. Serve remaining cilantro-lime mayo alongside for dipping. Squeeze a lime wedge over salad and potato wedges, if desired.
