topBanner
Hoisin Veggie Burgers

Hoisin Veggie Burgers

with Beyond Meat® and Charred Jalapeño Mayo

Beyond Burger ™
Read more

Charring jalapeños adds a delicious smoky profile and takes their heat down a notch for a zingy alternative to burger sauce that complements rich hoisin. There's extra sauce for dipping those wedges in, too!

Tags:VeggieSpicyQuick
Allergens:Soy/SojaSesame/SésameMustard/MoutardeWheat/BléEgg/Oeuf

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

2 tsp

Sriracha

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

1 unit

Jalapeño

4 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

3 g

Garlic

340 g

Sweet Potato

28 g

Baby Spinach

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1070 kcal
Fat63 g
Saturated Fat15 g
Carbohydrate99 g
Sugar27 g
Dietary Fiber10 g
Protein42 g
Cholesterol40 mg
Sodium1640 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! 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 top of the oven, rotating sheets halfway through.)

2

While sweet potato wedges roast, peel, then mince or grate garlic. Core, then finely chop jalapeño, removing seeds. (TIP: We suggest using gloves when prepping jalapeño!) Stir together mayo, sriracha and 1/4 tsp garlic in a small bowl. (NOTE: Reference garlic guide.)

3

Heat a large non-stick pan over medium-high heat. When hot, add jalapeños to the dry pan. Cook, stirring occasionally, until jalapenos get dark brown in spots, 2-3 min. Remove pan from heat. Add jalapeños to the small bowl with mayo mixture. Season with salt and pepper to taste, then stir to combine.

4

Season Beyond Meat® patties with salt and pepper. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Cook until golden-brown, 3-4 min per side. Remove pan from heat, then carefully drain and discard excess fat. Add hoisin sauce to the pan, then flip patties to coat.

5

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!)

6

Top bottom buns with Beyond Meat® patties, some charred jalapeño mayo, spinach, then top buns. Divide burgers and sweet potato wedges between plates. Serve any remaining jalapeño mayo alongside for dipping.