Carb Smart Jalapeño Popper Bunless Beyond Meat Burgers
with Fresh Salad
All the fun of a jalapeño popper in a burger patty! This carb smart meal features juicy and tender Beyond Meat® patties that are stuffed with a decadent filling of cream cheese, jalapeños and cheddar. Spring mix and toppings of zippy red onions, tomatoes and spicy mayo balance out this meal. Who said low carb meals couldn't be exciting?
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(s)
Beyond Meat®
1 unit(s)
Tomato
113 g
Spring Mix
½ unit(s)
Red Onion
1 unit(s)
Jalapeño
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Thinly slice tomato. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch rounds. Separate into rings. Thinly slice half the jalapeño into 1/4-inch rounds, removing seeds for less heat. Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños!).
Add vinegar, jalapeño rounds, onions, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer pickled jalapeños and onions, including liquid, to a small bowl. Set aside in the fridge to cool.
Meanwhile, combine chopped jalapeños, cream cheese and half the cheddar cheese in another small bowl. (NOTE: This is your patty filling.)Combine spicy mayo and 1 tsp (2 tsp) water in another small bowl. (NOTE: This is your spicy mayo drizzle.)
Add Beyond Meat®, panko and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.) Season with pepper, then combine.Form into four 4-inch-wide burger patties (8 patties for 4 ppl). Divide patty filling between 2 patties (4 patties for 4 ppl), then top with remaining patties.Firmly pinch edges of burgers together to seal in filling, then gently reshape into rounds.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)Sear until golden-brown, 2-3 min per side.Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties.Bake in the top of the oven until cooked through, 6-9 min.**
Meanwhile, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat. Drain pickled jalapeños and onions, then discard remaining pickling liquid.Divide salad between plates.Top with tomatoes, patties and pickled jalapeños and onions.Drizzle spicy mayo over top.
