Crunchy Beyond Meat® Burgers
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Crunchy Beyond Meat® Burgers

Crunchy Beyond Meat® Burgers

with Secret Sauce and Potato Wedges

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

Tags:
Veggie
Allergens:
Soy
Wheat
Milk
Sulphites
Egg
Mustard

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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Beyond Meat®

28 g

Spring Mix

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Russet Potato

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

Ketchup

90 mL

Dill Pickle, sliced

1 tbsp

Southwest Spice Blend

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

2.5 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1200 kcal
Fat71 g
Saturated Fat20 g
Carbohydrate105 g
Sugar9 g
Dietary Fiber9 g
Protein41 g
Cholesterol45 mg
Sodium1730 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium450 mg
Iron11 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

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Strainer
Small Bowl

Cooking Steps

Roast potato wedges
1

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

Prep patties
2

Meanwhile add pork, panko, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) salt and remaining Southwest Spice Blend to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!) Season with pepper, then combine.Form pork mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Cook patties
3

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

Make secret sauce
4

Meanwhile, drain pickles, then roughly chop half. Add mayo, ketchup and chopped pickles to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Toast buns
5

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

Finish and serve
6

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