Cal Smart Goat Cheese-Stuffed Impossible® Burger Patties
with Fig Glaze, Broccoli and Sweet Potato Mash- Soy
- Milk
- Oats
- Rye
- Sesame
- Wheat
- Barley
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
Ingredients: Sweet potato • Impossible™ Burger Patties (soy) (water, soy protein concentrate, sunflower oil, coconut oil, sugars (cultured dextrose, dextrose), methylcellulose, glutamates, modified plant starch, yeast extract, natural flavours, soy leghemoglobin, salt, mixed tocopherols (antioxidant), l-tryptophan, soy protein isolate, zinc gluconate, ferric phosphate, niacin (vitamin B3), calcium pantothenate (vitamin B5), pyridoxine hydrochloride (vitamin B6), thiamine hydrochloride (vitamin B1), riboflavin (vitamin B2), vitamin B12) • Broccoli • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Impossible® Burger Patties
(Contains: Soy)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
227 g
Broccoli
2 unit(s)
Sweet Potato
1 unit(s)
Beef Broth Concentrate
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Butter*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut sweet potatoes into 1-inch pieces. To a large pot, add sweet potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Line a baking sheet with parchment paper. (NOTE: For 4 servings, prepare 2 baking sheets.)
- Cut broccoli into bite-sized pieces.
- On one side of the prepared baking sheet, arrange broccoli, 1/2 tbsp (1 tbsp) water and 1/2 tbsp (1 tbsp) oil. Season with half the garlic salt and pepper, then toss to combine. (NOTE: For 4 servings, arrange broccoli over an entire baking sheet.)
- To a large bowl, add Impossible® and breadcrumbs. Season with 1/4 tsp (1/2 tsp) salt and 1/8 (1/4 tsp) pepper, then combine. Form mixture into 8 (16) equal-sized patties.
- Add equal amounts of goat cheese to the middle of each patty, then shape and press patty firmly around cheese, fully enclosing it to create a ball. Repeat until all meatballs are formed.
- On the other side of the baking sheet, arrange meatballs. (NOTE: For 4 servings, arrange meatballs on the second baking sheet.)
- Roast in the middle of the oven for 10-12 min, flipping once halfway, until meatballs are cooked through and broccoli is tender.** (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- To a medium bowl, add broth concentrate, 2 tbsp (1/4 cup) water and fig spread. Season with salt, then whisk to combine.
- Once meatballs are cooked through, transfer to the bowl of glaze, then toss to coat. Set aside.
- Mash 1 tbsp (2 tbsp) butter into sweet potatoes until creamy. Season with remaining garlic salt and pepper.
- Divide mash and broccoli between plates.
- Top mash with Impossible® meatballs and any remaining glaze from the bowl.
If you've opted to get Impossible®, prep and cook the same way the recipe instructs you to prep and cook beef.**
