Teriyaki Veggie Burgers
with Beyond Meat® and Caramelized Pineapple- Soy
- Wheat
- Milk
- Sulphites
- Mustard
Aloha! This delectable meat-free burger is inspired by the pan-Asian flavours of Hawaii! Caramelized pineapple, smoky roasted onions and jalapeños pair beautifully with the sweet savouriness of our teriyaki glaze.
Ingredients
2 unit
Beyond Meat®
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
95 g
Pineapple
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sulphites)
56 g
Yellow Onion
7 g
Cilantro
4 tbsp
Plant-Based Mayonnaise
(Contains: Mustard)
1 unit
Jalapeño
460 g
Russet Potato
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes 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 middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, cut jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Halve pineapple lengthwise. Peel, then cut half the onion into 1/8-inch rounds (whole onion for 4 ppl). Finely chop cilantro. Add 1 tbsp butter and 1/2 tsp sugar (dbl both for 4 ppl) to a small microwavable bowl. (NOTE: Save softened butter for step 5.) Microwave in 15 sec 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 combine. Add pineapple to the other side of the baking sheet. Drizzle melted butter mixture over pineapple, then toss to coat. Roast in the top of the oven, flipping halfway through, until onions and jalapeños are golden-brown and pineapple is caramelized, 16-18 min.
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 the pan from heat. Add teriyaki sauce, then flip patties to coat.
Meanwhile, halve buns. Spread 1 tbsp softened butter (dbl for 4 ppl) on cut sides of buns. Once veggies are done, arrange buns directly on the top rack of the oven, cut-side up. Toast buns until golden-brown, 3-4 min. (TIP: Keep an eye on the buns so they don't burn!) Add cilantro and mayo to another small bowl. Season with salt and pepper, to taste, then stir to combine.
Halve each pineapple spear crosswise. Spread cilantro mayo on bottom buns, then stack with Beyond Meat® patties, pineapple and onions and jalapeños. Drizzle any teriyaki sauce from the pan over top, if desired. Close with top buns. Divide burgers and wedges between plates.
