A cascade of restaurant-worthy toppings awaits with tonight's Meatless Farm burger. Spiced crisped potato wedges and spiked ketchup are the perfect side companions!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Smoked Paprika-Garlic Blend
Dill Pickle, sliced
Brioche Bun(ContainsGluten, Egg)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, Smoked Paprika-Garlic 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 tender and 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, cut tomato into 1/4-inch rounds. Peel, pit, then cut avocado into 1/2-inch slices.
Stir together ketchup, hot sauce and Dijon in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl) then Meatless Farm® patties. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**
Halve buns. Arrange on another baking sheet, cut-side up. Toast buns in the bottom of the oven until golden-brown, 4-5 min.
Spread 1 tbsp spiked ketchup on each top bun. Top bottom buns with pring mix, pickles, Meatless Farm® patties, avocado, tomatoes and top buns. Divide burgers and potato wedges between plates. Serve remaining spiked ketchup on the side for dipping.