Swedish-Inspired Plant-Based Ground Protein Burgers
with Potato Coins and Dilly Mayo
You don't need to buy build-it-yourself furniture to get a taste of Swedish meatballs for dinner! This cheeky burger is cloaked in a creamy mushroom sauce with some potato coins and dilly dip on the side.
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
250 g
Plant-Based Ground Protein
2 unit
Artisan Bun
(Contains: Wheat)
350 g
Yellow Potato
113 g
Mushrooms
1 tsp
Dill-Garlic Spice Blend
56 mL
Cream
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Egg, Sesame, Soy, Sulphites, Gluten)
1 unit
Beef Broth Concentrate
1 tbsp
Worcestershire Sauce
28 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to a parchment-lined 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 bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Add plant-based ground protein, Worcestershire sauce, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**Transfer patties to a plate, then cover to keep warm. Carefully rinse and wipe the pan clean.
Meanwhile, roughly chop mushrooms into 1/2-inch pieces. Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) butter, then mushrooms. Cook, stirring occasionally, until softened, 4-5 min.Reduce heat to low, then add cream, broth concentrate and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until sauce thickens, 2-3 min.
Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Combine mayo and Dill-Garlic Spice Blend in a small bowl. Spread some dilly mayo on bottom buns. Stack bottom buns with spinach, patties and saucy mushrooms. Close with top buns. Divide burgers and potatoes between plates. Serve any remaining dilly mayo alongside for dipping.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way as the beef and pork mix, until cooked through.**
