Beyond Meat® Patty and Feta 'Gyros'
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Beyond Meat® Patty and Feta 'Gyros'

Beyond Meat® Patty and Feta 'Gyros'

with Yogurt Sauce and Quick-Pickled Shallots

No need to fly to Greece—we're making Beyond Meat® gyros at home! This quick wrap featuring salty feta, creamy yogurt and tons of delicious spices comes together in a flash.

Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Italian breadcrumbs (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 lethicin, 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) (barley, milk, oats, rye, sesame, soy, wheat) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).

Tags:
Quick
Veggie
Allergens:
Soy
Milk
Wheat
Sulphites
Oats
Rye
Sesame
Barley

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 Time20 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Beyond Meat®

2 unit

Flatbread

(Contains: Soy, Milk, Wheat May contain: Gluten, Mustard)

1 unit

Tomato

1 unit

Shallot

7 g

Shawarma Spice Blend

(Contains: Sulphites May contain: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

8 g

Mediterranean Spice Blend

(May contain: Sesame, Tree nuts, Triticale, Milk, Soy, Peanuts, Wheat, Sulphites, Mustard)

3 tbsp

Yogurt Sauce

(Contains: Milk)

90 mL

Dill Pickle, sliced

56 g

Spring Mix

1 tbsp

Red Wine Vinegar

(Contains: Sulphites May contain: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

2 tbsp

Italian Breadcrumbs

(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

Not included in your delivery

0.13 tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories740 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate78 g
Sugar10 g
Dietary Fiber8 g
Protein37 g
Cholesterol20 mg
Sodium1990 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium300 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

Medium Bowl
Measuring Spoons
Parchment Paper
Baking Sheet
Aluminum Foil
Large Bowl
Whisk

Cooking Steps

Prep and pickle shallots
1
  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Peel, then thinly slice shallot.
  • To a medium microwaveable bowl, add vinegar, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and a pinch of salt. (NOTE: This is your pickling liquid.)
  • Microwave in 15-sec increments, stirring between each, until sugar dissolves.
  • Add shallots, then stir to combine. Set aside. 
Form Beyond Meat® patties
2
  • To another medium bowl, add breadcrumbs, Mediterranean Spice Blend, Shawarma Spice Blend and Beyond Meat®. Season with pepper, then combine.
  • Form mixture into two (four) 5-inch-wide patties.
Bake Beyond Meat® patties
3
  • On a parchment-lined baking sheet, arrange patties.
  • Bake in the middle of the oven for 10-12 min, until browned and cooked through.**
  • When patties are done, transfer to a cutting board. Cover to keep warm.
Warm flatbreads
4
  • Stack and wrap flatbreads in foil to create a packet (2 packets for 4 servings).
  • Place in the middle of the oven for 4-5 min, until warmed through.
Finish prep
5
  • Meanwhile, halve tomato lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.
  • Drain pickles, then cut into 1/4-inch matchsticks.
  • To a large bowl, add 1 tbsp (2 tbsp) shallot pickling liquid and 1 tbsp (2 tbsp) oil. (TIP: We love using olive oil in this recipe!)
  • Season with salt and pepper, then whisk to combine.
  • Add spring mix to the dressing. Just before serving, toss to combine.
Finish and serve
6
  • Drain shallots and discard any remaining pickling liquid.
  • Cut Beyond Meat® patties into 1/2-inch strips.
  • Divide flatbreads between plates.
  • Spread yogurt sauce over flatbreads. Stack with Beyond Meat® patty strips, tomato slices, pickled shallots, pickles and some dressed spring mix.
  • Sprinkle feta over top.
  • Serve any remaining spring mix alongside.
7

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook pork.**

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