Southwest-Inspired Cheesy Beyond Meat® Burgers
with Creamy Ranch Guacamole and Monterey Jack
Ingredients: Sweet potato • Plant-based burger patty (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 (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) (milk, soy, wheat) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
2 unit(s)
Sweet Potato
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Egg)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
28 g
Baby Spinach
1 unit(s)
Tomato
3 tbsp
Guacamole
4 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Sulphites, Fish)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Wheat, Sulphites, Egg, Fish, Gluten, Crustaceans)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes, Zesty Garlic Blend and 1 tbsp oil. Season with pepper, then toss to coat. (TIP: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.)
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: If using 2 baking sheets, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice tomato.
- To a small bowl, add guacamole and ranch dressing. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties. Pan-fry for 4-5 min, until browned. (NOTE: The patties will finish cooking in step 5.)
- Meanwhile, halve buns.
- Spread 1 tbsp (2 tbsp) softened butter on cut sides, then arrange buns on an unlined baking sheet, cut-side up.
- Toast in the bottom of the oven for 5-6 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Flip patties, then sprinkle tops with cheese.
- Cover and cook for 3-4 min, until cheese melts and patties are cooked through.**
- Remove the pan from heat.
- Spread some ranch-guacamole on top and bottom buns.
- Stack patties, tomatoes and spinach on bottom buns. Close with top buns.
- Divide Beyond Meat® burgers and sweet potato wedges between plates.
- Serve any remaining ranch-guacamole alongside for dipping.
If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve Tex-Mex paste for another use. When the pan is hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties. Cook in the same way the recipe instructs you to cook the beef.**
