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Jerk Burgers

Jerk Burgers

with Beyond Meat® and Mango Salad

Beyond Meat®
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Take a trip to the Caribbean with Beyond Meat® Jamaican-inspired burgers. Toasted artisan buns are filled with jerk-spiced veggie patties and a slather of lime mayo. A fresh mango salad cuts the spice and brings some sweet to the heat.

Tags:Veggie
Allergens:Wheat/BléEgg/OeufMilk/LaitSulphites/SulfiteMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

1 tbsp

Jerk Spice Blend

85 g

Mango

28 g

Spring Mix

1.5 tsp

Cumin-Turmeric Spice Blend

460 g

Russet Potato

1 unit

Lime

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

7 g

Cilantro

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4435 kJ
Calories1060 kcal
Fat63 g
Saturated Fat13 g
Carbohydrate98 g
Sugar15 g
Dietary Fiber10 g
Protein33 g
Cholesterol40 mg
Sodium1080 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Large Bowl
Whisk
Small Bowl
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch matchstick fries. Toss potatoes and cumin-turmeric spice with 1 tbsp oil, on a parchment-lined baking sheet (for 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet). Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 25-28 min.(NOTE: for 4ppl, roast in the middle and top of the oven, rotating sheets halfway through cooking)

2

While the fries bake, roughly chop the cilantro. Zest, then juice half the lime (NOTE: juice whole lime for 4ppl). Cut remaining lime into wedges. Cut the mango into 1/4-inch pieces.

3

Whisk together half the lime juice, 2 tbsp oil (dbl for 4ppl) and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Add the mango and half the cilantro to the large bowl with the dressing. Toss to coat.

4

Add the mayo, 1/4 tsp lime zest (dbl for 4ppl), remaining cilantro and remaining lime juice to a small bowl. Season with salt and pepper. Stir to combine.

5

Season the Beyond Meat® patties all over with the jerk spice. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl) then patties. Pan-fry, until golden-brown, 3-4 min per side.**Transfer patties to one half of another baking sheet. Halve buns and arrange them cut-side up on the other side of the baking sheet. Toast buns and patties, in bottom of oven, until golden-brown, 4-5 min.

6

Spread 1 tbsp lime mayo on top buns. Top each bottom bun with salsa, Beyond Meat® patties, spring mix and top bun. Divide burgers and fries between plates. Serve remaining lime mayo on the side, for dipping.