Indian-Spiced Veggie Burgers
with Beyond Meat® and Sweet Potato Wedges
Shake up your at-home burger game! These beautifully spiced Beyond Meat® burgers get a dose of sweetness from our fig spread. The gentle tartness of the yogurt dip pulls double duty: It adds a layer of flavour to the burger's spring greens and serves as a delicious dip for earthy sweet potatoes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
2 tbsp
Fig Spread
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Indian Spice Blend
28 g
Spring Mix
90 mL
Yogurt Sauce
(Contains Milk)
7 g
Cilantro
2 unit
Sweet Potato
1 tsp
Garlic Salt
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the Indian Spice Mix and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, finely chop cilantro. Add yogurt sauce, 1/8 tsp (1/4 tsp) Indian Spice Mix and half the cilantro to a medium bowl. Season with a pinch of garlic salt and pepper, then stir to combine.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
When patties are almost done, halve buns. Spread softened butter onto buns. Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Add spring mix and 2 tbsp (4 tbsp) cilantro yogurt dip to another large bowl, then toss to coat. Layer fig spread, patties and salad on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve remaining cilantro yogurt dip alongside.
