Hoisin Veggie Burgers

Hoisin Veggie Burgers

with Beyond Meat® and Charred Jalapeño Mayo

Beyond Burger ™
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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

¼ cup

Hoisin Sauce

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

2 tsp


2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

1 unit


4 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

3 g


340 g

Sweet Potato

28 g

Baby Spinach

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


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
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 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.)


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.)


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.


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.


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!)


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.