Crunchy Beyond Meat® Burgers

Name: Crunchy Beyond Meat® Burgers with Secret Sauce and Potato Wedges
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Beyond Meat®; 2 unit(s) Artisan Bun; 2 unit(s) Russet Potato; 28 g Spring Mix; ½ cup Cheddar Cheese, shredded; 28 g Crispy Shallots; 4 tbsp Mayonnaise; 2 tbsp Ketchup; 90 mL Dill Pickle, sliced; 6 g Southwest Spice Blend; ⅓ cup Panko Breadcrumbs; 0.13 tsp Pepper*; 2.5 tbsp Oil*; 0.38 tsp Salt*

with Secret Sauce and Potato Wedges

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Pair this crunchy Beyond Meat® with our creamy secret sauce and some spiced potato wedges, and burger night may never be the same!

Ingredients: Russet potato • Ground pork • Artisan bun (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) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Mayonnaise (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) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Tags:

Family Friendly

Allergens:

Soja

•Hvede

•Milk

•Egg

•Senf

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Beyond Meat®

2 unit(s)

Artisan Bun

2 unit(s)

Russet Potato

28 g

Spring Mix

½ cup

Cheddar Cheese, shredded

28 g

Crispy Shallots

4 tbsp

Mayonnaise

2 tbsp

Ketchup

90 mL

Dill Pickle, sliced

6 g

Southwest Spice Blend

⅓ cup

Panko Breadcrumbs

Not included in your delivery

0.13 tsp

Pepper*

2.5 tbsp

Oil*

0.38 tsp

Salt*

Nutrition Values

Calories1220 kcal

Fat72 g

Saturated Fat22 g

Carbohydrate111 g

Sugar10 g

Dietary Fiber10 g

Protein42 g

Cholesterol50 mg

Sodium2080 mg

Trans Fat0.5 g

Potassium1650 mg

Calcium350 mg

Iron12.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Bowl

•Large Non-Stick Pan

•Strainer

•Small Bowl

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, half the Southwest Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.

Meanwhile, to a medium bowl, add Beyond Meat® patties, panko, remaining Southwest Spice Blend, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) salt.
Season with pepper, then combine.
Form Beyond Meat® mixture into two (four) 5-inch-wide patties.

Heat a large non-stick pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Pan-fry for 4-5 min per side, until cooked through.**
When patties are almost done, sprinkle with half the cheese.
Cover and continue cooking for 1-2 min, until cheese melts.

Meanwhile, drain pickles, then roughly chop half the pickles.
To a small bowl, add mayo, ketchup and chopped pickles. Season with salt and pepper. Stir to combine.

Halve buns.
On an unlined baking sheet, arrange buns, cut-side up.
Sprinkle remaining cheese over top buns.
Toast buns in the bottom of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)

Spread half the secret sauce over bottom buns, then top with half the crispy shallots, spring mix, remaining pickles and patties.
Sprinkle remaining crispy shallots over patties. Close with top buns.
Divide Beyond Meat® burgers and potato wedges between plates.
Serve remaining secret sauce on the side for dipping.

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook pork.** Disregard tip to add an egg to mixture.