Southwest-Inspired Cheesy Beyond Meat® Burgers
with 'Ranch-o-Mole' Sauce and Monterey Jack
These stacked Beyond Meat® burgers come with a DIY guacamole-ranch sauce! Don't worry, there will be plenty of sauce left over for dipping your seasoned wedges!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 unit
Sweet Potato
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
28 g
Baby Spinach
1 unit
Tomato
3 tbsp
Guacamole
4 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (TIP: For 4 ppl, use 2 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: If using 2 baking sheets, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice tomato.
- Add guacamole and ranch dressing to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add Beyond Meat® patties to the dry pan. Pan-fry until golden-brown, 4-5 min, then flip. (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-sides down.
- Toast in the bottom of the oven until golden, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)
- After flipping patties, sprinkle tops with cheese.
- Cover and cook until cheese melts and patties are cooked through, 3-4 min.**
- Remove the pan from heat.
- Spread some "ranch-o-mole" sauce on top and bottom buns.
- Stack Beyond Meat® patties, tomatoes and spinach on bottom buns. Close with top buns.
- Divide burgers and sweet potato wedges between plates.
- Serve any remaining "ranch-o-mole" sauce alongside for dipping.
If you've opted to get Beyond Meat®, skip the instructions to form the patties. Cook and plate it the same way the recipe instructs you to cook and plate the beef.** (NOTE: Save Tex-Mex paste for another use.)
