Jerk Veggie Burgers
with Beyond Meat® and Mango Salsa
Take a trip to the Caribbean with Jamaican-inspired Beyond Meat® burgers. Toasted artisan buns are filled with jerk-spiced veggie patties and a slather of lime mayo. A fresh mango salsa cuts through the spice and brings some sweet to the heat.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
1 tbsp
Jerk Spice Blend
1 unit
Mango
28 g
Spring Mix
1.5 tsp
Cumin-Turmeric Spice Blend
460 g
Russet Potato
1 unit
Lime
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Cilantro
Not included in your delivery
½ tsp
Sugar*
3.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, Cumin-Turmeric Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to 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 golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While potato wedges roast, roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, pit, then cut mango into 1/4-inch pieces.
Whisk together half the lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add mango and half the cilantro. Toss to coat.
Add mayo, 1/4 tsp lime zest (dbl for 4 ppl), remaining cilantro and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. While the pan heats, season Beyond Meat® patties all over with Jerk Spice Blend. 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 side of an unlined baking sheet. Halve buns, then arrange on the other side of the baking sheet, cut-side up. Toast buns and patties in the bottom of the oven until buns are golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
Spread 1 tbsp lime mayo on each bottom bun, then stack with Beyond Meat® patties, mango salsa and spring mix. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining lime mayo on the side for dipping. Squeeze a lime wedge over potato wedges, if desired.
