Korean-Inspired Veggie Burgers
with Beyond Meat® and Spicy Mayo
Gochujang mayo is a fiery, addictive dip for spreading over your burger buns and piling onto sweet potatoes. Beyond Meat® patties get the 'bulgogi' treatment with a sweet and savoury glaze that ties this Korean-inspired meal together.
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)
340 g
Sweet Potato
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Honey
2 tbsp
Gochujang
(Contains Soy, Wheat)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
56 g
Baby Spinach
1 unit
Green Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Rice Vinegar
(Contains Sulphites)
2 tsp
Sriracha
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet 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 salt and pepper, then toss 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 top and middle of the oven, rotating sheets halfway through.)
Meanwhile, thinly slice green onion. Add green onions, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
Combine mayo, sriracha, half the soy sauce and half the gochujang in a small bowl.
Heat a large non-stick pan over medium-high heat. While the pan heats, combine honey, remaining soy sauce and remaining gochujang in another small bowl. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Using the back of a spatula, flatten patties to 1/2-inch thick. Cook until golden-brown, 3-4 min per side.** Remove the pan from heat, then carefully drain and discard excess fat. Spread honey mixture over tops of patties. Cover, then set aside.
Meanwhile, halve buns. Arrange buns on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Add spinach to the large bowl with dressing, then toss to coat. Spread some spicy mayo onto bottom buns, then stack with some salad, Beyond Meat® patties and some crispy shallots. Close with top buns. Divide burgers, sweet potato wedges and remaining salad between plates. Sprinkle remaining crispy shallots over salad. Serve remaining spicy mayo alongside for dipping.
