Indian-Spiced Veggie Burgers
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Indian-Spiced Veggie Burgers

Indian-Spiced Veggie Burgers

with Beyond Meat® and Sweet Potato Wedges

Shake up your at-home burger game! These beautifully spiced Beyond Meat® burgers get a dose of sweetness from our fig spread. The gentle tartness of the yogurt dip pulls double duty: It adds a layer of flavour to the burger's spring greens and serves as a delicious dip for earthy sweet potatoes.


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

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Beyond Meat®

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

2 tbsp

Fig Spread

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Indian Spice Blend

28 g

Spring Mix

90 mL

Yogurt Sauce

(Contains Milk)

7 g


2 unit

Sweet Potato

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp


1.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories820 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate101 g
Sugar16 g
Dietary Fiber13 g
Protein33 g
Cholesterol20 mg
Sodium1430 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium250 mg
Iron10.5 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Large Bowl


Roast sweet potato wedges

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the Indian Spice Mix and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the garlic salt, then toss to coat. 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 bottom of the oven, rotating sheets halfway through.)

Prep and make cilantro yogurt dip

Meanwhile, finely chop cilantro. Add yogurt sauce, 1/8 tsp (1/4 tsp) Indian Spice Mix and half the cilantro to a medium bowl. Season with a pinch of garlic salt and pepper, then stir to combine.

Cook patties

Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**

Toast buns

When patties are almost done, halve buns. Spread softened butter onto buns. Arrange directly on 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!)

Finish and serve

Add spring mix and 2 tbsp (4 tbsp) cilantro yogurt dip to another large bowl, then toss to coat. Layer fig spread, patties and salad on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve remaining cilantro yogurt dip alongside.