Smash Beyond Meat® Burgers
with Burger Sauce, Pickles and Potato Wedges- Soy
- Wheat
- Milk
- Mustard
- Egg
- Sulphites
- Oats
- Rye
- Sesame
- Barley
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
- Gluten
- Tree nuts
- Peanuts
- Triticale
Ingredients: Russet potato • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Yellow onion • Roma tomato • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
2 unit(s)
Beyond Meat®
2 unit(s)
Artisan Bun
( )
1 tbsp
Dijon Mustard
( )
90 mL
Dill Pickle, sliced
2 unit(s)
Russet Potato
1 unit(s)
Yellow Onion
2 tbsp
Mayonnaise
( )
¼ cup
Cheddar Cheese, shredded
()
2 tbsp
Ketchup
()
6 g
Smoked Paprika-Garlic Blend
( )
1 unit(s)
Tomato
2 tbsp
Italian Breadcrumbs
( )
0.63 tsp
Pepper*
0.63 tsp
Salt*
2 tbsp
Oil*
1 tsp
Sugar*
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potato wedges, Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 min, stirring often, until slightly softened.
- Reduce heat to medium. Add 1 tsp (2 tsp) sugar and season with salt.
- Cook for 3-5 min, stirring occasionally, until onions are dark golden.
- Remove from heat. Transfer to a small bowl. Set aside.
- Carefully wipe the pan clean.
- Meanwhile, cut pickles into 1/4-inch strips.
- Cut tomato into 1/4-inch slices.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add Beyond Meat® patties to the dry pan. Using the back of a spatula, gently press down on each patty.
- Pan-fry patties for 3-4 min per side, until browned and cooked through.**
- In another small bowl, add ketchup, mayo and half the Dijon. Season with salt and pepper, then stir to combine.
- Halve buns. On an unlined baking sheet, arrange buns, cut-side up.
- Sprinkle cheese over bottom buns. Toast buns in the middle of the oven for 2-3 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)
- Spread half the burger sauce on top buns.
- Stack patties, onions, tomatoes and pickles on bottom buns. Close with top buns.
- Divide Beyond Meat® burgers and potato wedges between plates.
- Serve any remaining burger sauce on the side for dipping.
If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve breadcrumbs and half the Dijon for another use. Cook in the same way the recipe instructs you to cook the beef.**
- Flavor: Many enjoyed the tasty burger sauce and well-seasoned potatoes, though some found the patties lacking flavor.
- Ease of prep: Quick and easy to prepare for most, but a few found managing multiple components challenging.
- Suggestions: Consider adding more seasoning to the patties and offering alternative sides like salad or veggies with dip.
- Portions: Some felt the burger patties were small; others appreciated the generous portion size.
- Texture: Several noted the buns were too crumbly or dry; consider toasting them lightly for better structure.
