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Antipasto Veggie Burger

Antipasto Veggie Burger

with Beyond Meat ® and Sun-Dried Tomato Pesto

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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.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

200 g


113 g

Red Onion

113 g

Baby Tomatoes

¼ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(ContainsMilk/Lait, Sulphites/Sulfite)

56 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

2 tbsp

Balsamic Glaze


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories940 kcal
Fat60 g
Saturated Fat13 g
Carbohydrate75 g
Sugar24 g
Dietary Fiber9 g
Protein44 g
Cholesterol15 mg
Sodium1320 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.