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 to tie this Korean-inspired meal together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Brioche Bun(ContainsWheat/Blé, Egg/Oeuf)
Soy Sauce(ContainsWheat/Blé, Soy/Soja)
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. Season with salt and pepper, then toss 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 tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the top and the middle of the oven, rotating sheets halfway through.)
While sweet potato wedges roast, add 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.
Stir together mayo and gochujang in a small bowl.
Stir together honey and soy sauce in another small bowl. Heat a large non-stick pan over medium-high heat. When 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. Add honey-soy mixture to the pan, then flip patties to coat.
While Beyond Meat® patties cook, halve buns. Add buns directly to 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!)
Add spinach to the large bowl with dressing, then toss to coat. Spread some gochujang mayo onto bottom buns. Top bottom buns with some salad, Beyond Meat® patties, any honey-soy sauce from the pan, some crispy shallots and top buns. Divide burgers, sweet potato wedges and remaining salad between plates. Sprinkle remaining crispy shallots over salad. Serve remaining gochujang mayo on the side for dipping.