Teriyaki Veggie Burgers
with Beyond Meat® and Caramelized Pineapple- Egg
- Wheat
- Soy
- Gluten
- Mustard
- Milk
Inspired by the pan-Asian flavours of Hawaii! The sweetness of the caramelized pineapple with the subtle smoky quality of roasted red onions and jalapeños pair beautifully with the sweet savouriness of the teriyaki glaze. Aloha!
Ingredients
2 unit
Beyond Meat®
2 unit
Brioche Bun
(Contains: Egg, Wheat)
95 g
Pineapple
4 tbsp
Teriyaki Sauce
(Contains: Soy, Gluten)
56 g
Red Onion
56 g
Spring Mix
1 unit
Lime
7 g
Cilantro
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
28 g
Salad Topping Mix
(Contains: Soy)
3 g
Garlic
1 unit
Jalapeño
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains: Milk)
2.5 tbsp
Oil*
¾ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce.Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)Halve pineapple lengthwise. Peel, then cut half the onion into 1/8-inch rounds (use whole onion for 4 ppl). Finely chop half the cilantro (use all for 4 ppl). Zest, then juice lime. Peel, then mince or grate garlic. Add 1 tbsp butter and 1/2 tsp sugar (dbl both for 4 ppl) to a small microwavable bowl. Microwave in 15 second increments, stirring in between, until butter melts and sugar dissolves.
Add jalapeños, onions and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Add pineapple to the other side of the baking sheet. Drizzle melted butter mixture over pineapple, then toss to coat. Roast in the middle of the oven, flipping halfway through, until onions and jalapeños are golden-brown and pineapple is caramelized, 14-16 min.
While veggies and pineapple roast, add cilantro, mayo, lime zest, 1/4 tsp lime juice (dbl for 4 ppl) and 1/8 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Cook until golden-brown, 3-4 min per side.** Carefully drain and discard excess fat. Remove pan from heat, then add teriyaki sauce and flip patties to coat.
While patties cook, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on the buns so they don't burn!) Whisk together 1/2 tbsp lime juice, 1 1/2 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix, then toss to coat.
Spread 1/2 tbsp butter (dbl for 4 ppl) on top buns. Halve each pineapple spear crosswise. Spread cilantro aioli on bottom buns, then top with Beyond Meat® patties, pineapple, onions and jalapeños. Drizzle teriyaki sauce over top, if desired. Finish with top buns. Divide burgers and salad between plates. Sprinkle salad topping mix over salad.
