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Jerk Veggie Burgers
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Jerk Veggie Burgers

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.

Tags:
Veggie
Spicy
Allergens:
Soy
Wheat
Milk
Egg
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1170 kcal
Fat70 g
Saturated Fat15 g
Carbohydrate111 g
Sugar19 g
Dietary Fiber11 g
Protein35 g
Cholesterol25 mg
Sodium1320 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Large Bowl
Whisk
Small Bowl
Large Non-Stick Pan

Instructions

Roast wedges
1

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.)

Prep
2

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.

Make mango salsa
3

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.

Make lime mayo
4

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.

Pan-fry patties
5

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!)

Finish and serve
6

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.

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