Tangy Beyond Meat® Burgers
with German-Style Potato Salad
Pan-fried, crispy goodness! This Beyond Meat® burger has all the toppings to take your meal to the next level with crunchy pickles and savoury caramelized onions. We've even chopped up some pickles to add zing to our classic potato salad. It's safe to say you won't miss BBQ with this stovetop-friendly dinner!
Ingredients: Red 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) • Yellow onion • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Parsley • 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®
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
90 mL
Dill Pickle, sliced
350 g
Red Potato
1 unit(s)
Yellow Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
7 g
Parsley
½ cup
Cheddar Cheese, shredded
(Contains Milk)
0.17 cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
2 tbsp
Ketchup
(May contain Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
0.06 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until softened slightly, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Remove the pan from heat.
- Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and Beyond Meat® patties. Pan-fry until cooked through, 4-5 min per side.**
- Meanwhile, finely chop pickles, reserving pickle juice.
- Roughly chop parsley.
- Stir together half the pickles, ketchup and 1 tbsp (2 tbsp) mayo in another small bowl. (NOTE: This is your tangy sauce.)
- When potatoes are fork-tender, drain and return them to the same pot, off heat.
- Add parsley, Zesty Garlic Blend, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon to the pot. Season with pepper, then gently stir to coat.
- Halve buns, then arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns.
- Toast buns in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread tangy sauce on top buns.
- Stack Beyond Meat® patties and caramelized onions on bottom buns. Close with top buns.
- Divide burgers and potato salad between plates.
If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve panko and half the Dijon for another use.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook Beyond Meat® the same way the recipe instructs you to cook the beef.**
