St.Jean Baptiste Cheesy Beyond Meat® Blueberry Burgers
with Crispy Potato Wedges and Mustard-Mayo Dipper
Celebrate St. Jean Baptiste Day with a satisfying, summery Beyond Meat® burger! The flavour of sweet blueberry is paired with sharp whole grain mustard to make a saucy topping for this burger. It's completed with white cheddar, pickled onions and crispy potato wedges for summer vibes in every bite.
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®
2 unit(s)
Russet Potato
1 tbsp
BBQ Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 unit(s)
Shallot
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Blueberry Jam
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish)
2 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Egg)
2 unit(s)
Artisan Bun
(Contains: Milk, Soy, Wheat May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Egg)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
28 g
Spring Mix
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- 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 bottom and middle of the oven, rotating sheets halfway through.)
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Add blueberry jam, half the mustard and 1/2 tsp (1 tsp) pickling liquid to a small bowl. (NOTE: It's okay if pickling liquid is still hot!) Season with salt and pepper, then stir to combine.
- Add mayo and remaining mustard to another small bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Pan-fry until golden brown, 5-6 min.
- Flip patties, then continue cooking until cooked through, 5-6 min.**
- Meanwhile, line another baking sheet with parchment paper.
- Halve buns and arrange on the prepared baking sheet.
- Sprinkle cheese over top buns.
- After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
- Spoon blueberry sauce over patties.
- Remove shallots from pickling liquid.
- Spread some mustard-mayo on bottom buns.
- Stack spring mix, shallots and patties on bottom buns. Close with top buns.
- Serve potato wedges alongside with remaining mustard-mayo for dipping.
If you've opted to get Beyond Meat®, skip the instructions to form patties. Cook the same way the recipe instructs you to cook the pork patties.**
