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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 Prep
Allergens:Soy/SojaWheat/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

(ContainsSoy/Soja, Wheat/Blé)

160 g

Poblano Pepper

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

340 g

Sweet Potato

4 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

56 g

Onion, sliced

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories910 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate103 g
Sugar26 g
Dietary Fiber12 g
Protein35 g
Cholesterol15 mg
Sodium1560 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 on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24min. (NOTE: Roast in the middle and the bottom of the oven, rotating sheets halfway.)

2

While sweet potatoes roast, core then cut 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 poblano peppers, removing seeds for less heat. Cook, stirring often, until tender-crisp, 3-4 min. Transfer to a plate. Add 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 to onions, then stir to combine and set aside.

3

Add 1/2 tbsp oil (dbl for 4 ppl), then 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 cheese. Cover the pan and cook, until cheese is melted, 1-2 min. Transfer to the same plate as poblano peppers and cover to keep warm.

4

Halve buns, then arrange, cut-side up, on another baking sheet. Toast in the top of the oven, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

5

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