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Korean-Inspired Veggie Burgers
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Korean-Inspired Veggie Burgers

Korean-Inspired Veggie Burgers

with Beyond Meat® and Spicy Mayo

Gochujang mayo is a fiery, addictive dip for spreading over your burger buns and piling onto sweet potatoes. Beyond Meat® patties get the 'bulgogi' treatment with a sweet and savoury glaze that ties this Korean-inspired meal together.

Tags:
Veggie
Spicy
Allergens:
Soy
Wheat
Milk
Sulphites
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)

340 g

Sweet Potato

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Honey

2 tbsp

Gochujang

(Contains Soy, Wheat)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

56 g

Baby Spinach

1 unit

Green Onion

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

2 tsp

Sriracha

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1060 kcal
Fat62 g
Saturated Fat13 g
Carbohydrate101 g
Sugar24 g
Dietary Fiber10 g
Protein32 g
Cholesterol20 mg
Sodium1760 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
Large Bowl
Whisk
Small Bowl
Large Non-Stick Pan
Spatula

Instructions

Roast sweet potato wedges
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes 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 salt and pepper, then toss 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 top and middle of the oven, rotating sheets halfway through.)

Make dressing
2

Meanwhile, thinly slice green onion. Add green onions, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Make spicy mayo
3

Combine mayo, sriracha, half the soy sauce and half the gochujang in a small bowl.

Cook Beyond Meat®  patties
4

Heat a large non-stick pan over medium-high heat. While the pan heats, combine honey, remaining soy sauce and remaining gochujang in another small bowl. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Using the back of a spatula, flatten patties to 1/2-inch thick. Cook until golden-brown, 3-4 min per side.** Remove the pan from heat, then carefully drain and discard excess fat. Spread honey mixture over tops of patties. Cover, then set aside.

Toast buns
5

Meanwhile, halve buns. Arrange buns on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Add spinach to the large bowl with dressing, then toss to coat. Spread some spicy mayo onto bottom buns, then stack with some salad, Beyond Meat® patties and some crispy shallots. Close with top buns. Divide burgers, sweet potato wedges and remaining salad between plates. Sprinkle remaining crispy shallots over salad. Serve remaining spicy mayo alongside for dipping.