Grilled Veggie Burgers and Caramelized Onions
with Beyond Meat® and Grilled Sweet Potatoes
Picture this flavour punch: garlicky aioli slathered on a perfectly toasted bun topped with a meatless burger enveloped in melty cheese and given a final touch of sweet balsamic caramelized onions. A side salad and sweet potatoes balance out this weeknight dinner.
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
Brioche Bun
(Contains Egg, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Red Onion
340 g
Sweet Potato
56 g
Arugula and Spinach Mix
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
3 g
Garlic
113 g
Baby Tomatoes
Not included in your delivery
6.5 tsp
Oil*
⅔ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Preheat your broiler to high. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.
Cut sweet potatoes lengthwise into 1/2-inch thick slices. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch slices. Halve tomatoes. Halve buns. Add mayo, garlic and Dijon to a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your aioli.)
Add sweet potatoes to a baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over top, then season with salt and pepper. Use a brush to coat sweet potatoes with oil. Transfer sweet potatoes from baking sheet to grill. Close lid and grill flipping halfway, until tender, 16-18 min.
While sweet potatoes grill, heat a medium pot over medium-high heat. Add 2 tsp oil (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until onions are soft and golden, 5-6 min. Reduce heat to medium-low, then stir in half the balsamic glaze. Cook, stirring occasionally, until onions are golden-brown, 4-6 min. Remove from heat.
When sweet potatoes are halfway done, add patties to the grill. Close lid and grill patties, flipping once, until cooked through, 4-5 min per side.** Add remaining balsamic glaze and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then whisk to combine. (NOTE: This is your vinaigrette.)
When the patties and sweet potatoes are almost done, sprinkle cheese onto patties until cheese melts, 2-3 min. Add buns to other side of grill, cut-side down. Close lid and grill buns until toasted, 2-3 min. (NOTE: Keep an eye on buns so that they don't burn!)
Add arugula and spinach mix and tomatoes to bowl with vinaigrette, then toss to combine. Divide salad between plates. Spread some aioli on bottom buns, then top with patties, caramelized onions and top buns. Serve sweet potatoes alongside with any remaining aioli, for dipping.
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