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Loaded Meatless Burger

Loaded Meatless Burger

with Spiced Potato Wedges

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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!

Tags:Veggie
Allergens:MustardGlutenEgg

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Meatless Farm®

460 g

Russet Potato

4 tbsp

Ketchup

1 tbsp

Dijon Mustard

(ContainsMustard)

1 tbsp

Smoked Paprika-Garlic Blend

90 mL

Dill Pickle, sliced

1.5 tsp

Hot Sauce

28 g

Spring Mix

80 g

Roma Tomato

1 unit

Avocado

2 unit

Brioche Bun

(ContainsGluten, Egg)

Not included in your delivery

4 tsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat51 g
Saturated Fat12 g
Carbohydrate113 g
Sugar16 g
Dietary Fiber18 g
Protein48 g
Cholesterol15 mg
Sodium2290 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.)

2

While potato wedges roast, cut tomato into 1/4-inch rounds. Peel, pit, then cut avocado into 1/2-inch slices.

3

Stir together ketchup, hot sauce and Dijon in a small bowl. Set aside.

4

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.**

5

Halve buns. Arrange on another baking sheet, cut-side up. Toast buns in the bottom of the oven until golden-brown, 4-5 min.

6

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.