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Veggie Poblano Cheddar Burger

Veggie Poblano Cheddar Burger

with Beyond Meat®

Beyond Meat®
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You won't believe it's not meat! Our creation for dinner tonight starts with a Beyond Meat® burger patty and adds spicy poblanos, smoky BBQ sauce tossed onions, and golden buns. Savour each bite of this veggie burger that's perfect for any night of the week!

Tags:VeggieQuick
Allergens:Wheat/BléMilk/LaitMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

2 unit

Artisan Bun

(ContainsWheat/Blé)

160 g

Poblano Pepper

28 g

Cheddar Cheese, shredded

(ContainsMilk/Lait)

340 g

Sweet Potato

4 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

56 g

Onion, sliced

Not included in your delivery

tbsp

Oil*

tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate103 g
Sugar26 g
Dietary Fiber12 g
Protein35 g
Cholesterol10 mg
Sodium1750 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Spatula
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min.

2

While sweet potatoes roast, core then cut the poblano pepper into 1/2-inch pieces. (NOTE: We suggest using gloves when prepping poblanos!) Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the poblano peppers. Cook, stirring often, until tender-crisp, 3-4 min. Transfer to a plate. Add the onions to the same pan. Cook, stirring often, until softened, 3-4 mins. Season with salt and pepper. Transfer onions to a small bowl. Add half the BBQ sauce, then stir to combine and set aside.

3

Add 1/2 tbsp oil (dbl for 4 ppl), then the Beyond Meat® to the same pan. Using the back of a spatula, flatten the patties to 1/2-inch thick. Cook, until golden-brown, 3-4 min per side.** Top with the cheese. Cover the pan and cook, until the cheese is melted, 1-2 min. Transfer to the same plate as the poblano peppers and cover to keep warm.

4

Halve the buns. Arrange them, cut-side up, on another baking sheet. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

5

Divide the BBQ onions between the bottom buns, then top with the Beyond Meat® cheddar burger. Top with the poblano peppers, then finish with the top bun. Divide the burgers and sweet potato wedges between plates. Serve the remaining BBQ sauce on the side, for dipping.