Drive-Thru Veggie Burgers
with Beyond Meat® and Potato Wedges
Get ready to feel like a food industry insider as you learn how to make the classic burger joint SECRET SAUCE! With this knowledge comes great responsibility, so please promise you'll only use your powers for good. And don't blame us if your place becomes the neighbourhood burger hot spot!
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.
Ingredients
2 unit
Beyond Meat®
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Ketchup
90 mL
Dill Pickle, sliced
28 g
Spring Mix
460 g
Russet Potato
1 tsp
Garlic Salt
56 g
Onion, chopped
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Preheat the oven to 450°F. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.
Meanwhile, drain pickles, then finely chop 2 slices. Combine chopped pickles, ketchup and mayo in a small bowl. Season with salt and pepper, to taste.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Pan-fry until cooked through, 4-5 min per side. **
Meanwhile, halve buns. Arrange buns on another parchment-lined baking sheet, cut-side up. Toast buns in the bottom of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
Divide potato wedges between plates. Spread some secret sauce over buns. Stack spring mix, some chopped onions, remaining pickles and patties on bottom buns. Close with top buns. Serve any remaining secret sauce on the side for dipping.
