HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Glazed Veggie Burger
Hoisin-Glazed Veggie Burger

Hoisin-Glazed Veggie Burger

with Beyond Meat® and Sweet Potato Wedges

Custom recipe
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Sweet and aromatic hoisin makes an exciting swap for traditional BBQ sauce. Cool and crunchy cucumbers, zesty green onions and wholesome spring mix are layered with a hearty Beyond Meat® patty for a fresh take on a burger supper!

Tags:BurgerEasy Clean-upOptional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

340 g

Sweet Potato

132 g

Mini Cucumber

2 unit

Green Onion

½ cup


(ContainsEgg/Oeuf, Mustard/Moutarde)

4 tbsp

Hoisin Sauce

(ContainsMustard/Moutarde, Soy/Soja, Sesame/Sésame)

28 g

Spring Mix

2 tsp


¼ cup

Panko Breadcrumbs


Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1290 kcal
Fat86 g
Saturated Fat19 g
Carbohydrate101 g
Sugar28 g
Dietary Fiber11 g
Protein43 g
Cholesterol65 mg
Sodium2120 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)


While sweet potatoes roast, thinly slice cucumbers. Thinly slice green onions. Add mayo and sriracha to a small bowl. Season with pepper, then stir to combine.


Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Pan-fry until cooked through, 3-5 min per side.** (TIP: Don't overcrowd the pan; cook the patties in two batches if needed, using 1/2 tbsp oil per batch!) Carefully drain and discard excess fat. Remove pan from heat, then add hoisin sauce and flip patties to coat.


While patties cook, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)


When sweet potatoes are done, sprinkle with half the green onions, then gently toss to coat. Spread some spicy mayo onto bottom buns.Top bottom buns with spring mix, cucumbers, patties, remaining green onions, any hoisin sauce from the pan and top buns. Divide burgers and sweet potatoes between plates. Serve remaining spicy mayo on the side for dipping.