Crunchy Beyond Meat® Burgers
with Secret Sauce and Potato Wedges
Pair this crunchy Beyond Meat® burger with our creamy secret sauce and some spiced potato wedges, and burger night may never be the same!
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®
28 g
Spring Mix
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Ketchup
90 mL
Dill Pickle, sliced
1 tbsp
Southwest Spice Blend
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
2.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes 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 half the Southwest Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
Meanwhile add pork, panko, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) salt and remaining Southwest Spice Blend to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!) Season with pepper, then combine.Form pork mixture into two 5-inch-wide patties (4 patties for 4 ppl).
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, sprinkle with half the cheese. Cover and continue cooking until cheese melts, 1-2 min.
Meanwhile, drain pickles, then roughly chop half. Add mayo, ketchup and chopped pickles to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Halve buns. Arrange on an unlined baking sheet, cut-side up.Sprinkle remaining cheese over top buns. Toast buns in the bottom of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Spread half the secret sauce over bottom buns, then stack with half the crispy shallots, spring mix, remaining pickles and patties. Sprinkle remaining crispy shallots over patties. Close with top buns.Divide burgers and potato wedges between plates.Serve remaining secret sauce on the side for dipping.
