Crunchy Beef Burgers
with Secret Sauce and Potato Wedges- Soy
- Wheat
- Milk
- Egg
- Mustard
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Gluten
- Crustaceans
- Fish
- Wheat
- Tree nuts
- Peanuts
- Triticale
This crunchy beef burger pairs with our creamy secret sauce and some spiced potato wedges. Burger night may never be the same! Ingredients: Russet potato • Ground beef • 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).
250 g
Ground Beef
2 unit
Artisan Bun
()
2 unit
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*
- 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 beef, panko, remaining Southwest Spice Blend, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender patties, add an egg to mixture!)
- Season with pepper, then combine.
- Form beef 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 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 burgers and potato wedges between plates.
- Serve remaining secret sauce on the side for dipping.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook pork.**
- Flavor: Many loved the burger's taste, especially praising the secret sauce and Southwest seasoning. Some found the sauce too ketchup-heavy or dill-forward.
- Ease of prep: Several noted it was fun and easy to make, though some found juggling multiple steps challenging.
- Suggestions: Consider grilling or air frying the patties instead of pan-frying. Reduce panko for Beyond Meat patties to avoid dryness.
- Portions: Buns were often described as too large for the patties; some found overall portions generous.
- Sides: Many wished for more variety beyond potato wedges, suggesting options like salad or fries.
