Our Plans
Tangy Plant-Based Ground Protein Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tangy Plant-Based Ground Protein Burgers

Tangy Plant-Based Ground Protein Burgers

with German-Style Potato Salad

Pan-fried, crispy, plant-based goodness! This burger has all the toppings to take your meal to the next level with crunchy pickles and savoury caramelized onions. We've even chopped up some pickles to add zing to our classic potato salad. It's safe to say you won't miss BBQ with this stovetop-friendly dinner!

Tags:
Bestseller
Allergens:
Soy
Wheat
Milk
Barley
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk, Barley, Egg)

1 tbsp

Dijon Mustard

(Contains Mustard)

90 mL

Dill Pickle, sliced

350 g

Red Potato

1 unit

Yellow Onion

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

7 g

Parsley

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Ketchup

250 g

Plant-Based Ground Protein

Not included in your delivery

½ tbsp

Oil*

0.38 tsp

Salt*

1 tsp

Sugar*

0.31 tsp

Pepper*

sideBannerName

Nutrition Values

Calories930 kcal
Fat51 g
Saturated Fat12 g
Carbohydrate91 g
Sugar13 g
Dietary Fiber9 g
Protein33 g
Cholesterol30 mg
Sodium2000 mg
Trans Fat0.2 g
Potassium1200 mg
Calcium300 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Medium Bowl
Colander
Baking Sheet

Instructions

Cook potatoes
1

Before starting, preheat the broiler to high. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Caramelize onions
2

Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until onions soften slightly, 3-4 min. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat. Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.

Form patties
3

Meanwhile, combine plant-based ground protein, panko, half the Dijon, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Cook patties
4

Heat the same pan (from step 2) over medium-high. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)

Make tangy sauce and potato salad
5

Meanwhile, finely chop pickles, reserving pickle juice. Roughly chop parsley. Stir together half the pickles, ketchup and 1 tbsp (2 tbsp) mayo in another small bowl. (NOTE: This is your tangy sauce.) When potatoes are fork-tender, drain and return them to the same pot, off heat. Add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.

Finish and serve
6

Halve buns, then arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast buns in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on buns so they don't burn!) Spread tangy sauce on top buns. Stack patties and caramelized onions on bottom buns. Close with top buns. Divide burgers and potato salad between plates.