Get your comfort food fix with this wholesome vegetarian burger bursting with bold Mediterranean flavours, including sun-dried tomato pesto for a punch of summer sweetness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Brioche Bun(ContainsWheat/Blé, Egg/Oeuf)
Sun-Dried Tomato Pesto (Sulphites, Milk)(ContainsMilk/Lait, Sulphites/Sulfite)
Arugula and Spinach Mix
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce.
Halve tomatoes. Cut zucchini into 1/4-inch rounds. Peel, then cut onion into 1/4-inch slices.
Add zucchini, onions, half the Italian Seasoning (use all for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until tender and golden-brown, 14-16 min. Drizzle half the balsamic glaze onto veggies, then toss to coat.
While veggies roast, heat a large non-stick pan over medium-high heat. When hot, add Beyond Meat® patties to the dry pan. Cook, until golden-brown, 3-4 min per side.**
While patties cook, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Add remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and arugula and spinach mix, then toss to coat.
Spread sun-dried tomato pesto onto buns. Layer bottom buns with some roasted veggies, Beyond Meat® patties, some salad, and top buns. Divide burgers, remaining veggies and remaining salad between plates.