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Southwest-Inspired Cheesy Beyond Meat® Burgers
with 'Ranch-o-Mole' Sauce and Monterey Jack
These stacked Beyond Meat® burgers come with a DIY guacamole-ranch sauce! Don't worry, there will be plenty of sauce left over for dipping your seasoned wedges!
Ingredients: Sweet potato • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
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 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
2 unit(s)
Sweet Potato
2 unit(s)
Artisan Bun
(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
28 g
Baby Spinach
1 unit(s)
Tomato
3 tbsp
Guacamole
4 tbsp
Ranch Dressing
(Contains Soy, Egg, Milk May contain Fish, Mustard, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (TIP: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.)
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: If using 2 baking sheets, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice tomato.
- Add guacamole and ranch dressing to a small bowl. Season with salt and pepper, to taste, 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 Beyond Meat® patties. Pan-fry until golden-brown, 4-5 min. (NOTE: The patties will finish cooking in step 5.)
- Meanwhile, halve buns.
- Spread 1 tbsp (2 tbsp) softened butter on cut sides, then arrange buns on an unlined baking sheet, cut-side up.
- Toast in the bottom of the oven until golden, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)
- Flip Beyond Meat® patties, then sprinkle tops with cheese.
- Cover and cook until cheese melts and patties are cooked through, 3-4 min.**
- Remove the pan from heat.
- Spread some 'ranch-o-mole' sauce on top and bottom buns.
- Stack Beyond Meat® patties, tomatoes and spinach on bottom buns. Close with top buns.
- Divide burgers and sweet potato wedges between plates.
- Serve any remaining 'ranch-o-mole' sauce alongside for dipping.
If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve Tex-Mex paste for another use. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook patties in the same way the recipe instructs you to cook the beef.**
