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Southwest-Inspired Cheesy Beyond Meat® Burgers
Very High Fibre
Family Friendly
Veggie
Southwest-Inspired Cheesy Beyond Meat® Burgers

with Creamy Ranch Guacamole and Monterey Jack

6 min
Difficulty: 2/3

Ingredients: Sweet potato • Veggie burger (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 (milk, soy, wheat) (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) • Roma tomato • Ranch dressing (egg, milk) (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) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Spinach • Tex mex paste (mustard) (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) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).

Allergens

Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Tags

30-min-or-less
Very High Fibre
Family Friendly
Regional-specialty
Veggie
Handhelds
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

Zesty Garlic Blend

Zesty Garlic Blend

7 g

Sweet Potato

Sweet Potato

2 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Monterey Jack Cheese, shredded

Monterey Jack Cheese, shredded

0.5 cup

Baby Spinach

Baby Spinach

28 g

Tomato

Tomato

1 unit(s)

Guacamole

Guacamole

3 tbsp

Ranch Dressing

Ranch Dressing

4 tbsp

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Oil*

Oil*

1 tbsp

Salt*

Salt*

0.063 tsp

Butter*

Butter*

1 tbsp

Pepper*

Pepper*

0.125 tsp

Preparation
1
Roast sweet potato wedges
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
  • Cut sweet potatoes into 1/2-inch wedges. 
  • To a parchment-lined baking sheet, add sweet potatoes, Zesty Garlic Blend and 1 tbsp oil. Season with pepper, then toss to coat. (TIP: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.)
  • Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: If using 2 baking sheets, roast in the middle and top of the oven, rotating sheets halfway through.)
2
Prep
  • Meanwhile, thinly slice tomato.
  • To a small bowl, add guacamole and ranch dressing. Season with salt and pepper, then stir to combine.
3
Cook Beyond Meat® patties
  • Heat a large non-stick pan over medium.
  • When the pan is hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties. Pan-fry for 4-5 min, until browned. (NOTE: The patties will finish cooking in step 5.)
4
Toast buns
  • 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 for 5-6 min, until golden. (TIP: Keep an eye on them so they don't burn!)
5
Finish Beyond Meat® patties and melt cheese
  • Flip Beyond Meat® patties, then sprinkle tops with cheese.
  • Cover and cook for 3-4 min, until cheese melts and patties are cooked through.**
  • Remove the pan from heat.
6
Finish and serve
  • Spread some ranch-guacamole sauce on top and bottom buns. 
  • Stack patties, tomatoes and spinach on bottom buns. Close with top buns.
  • Divide Beyond Meat® burgers and sweet potato wedges between plates. 
  • Serve any remaining ranch-guacamole sauce alongside for dipping.
7

If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve Tex-Mex paste for another use. Cook in the same way the recipe instructs you to cook the beef.**

Nutrition per serving

960

kcal

Calories

53

g

Fat

18

g

Saturated Fat

88

g

Carbohydrate

13

g

Sugar

13

g

Dietary Fiber

38

g

Protein

45

mg

Cholesterol

1830

mg

Sodium

1

g

Trans Fat

1400

mg

Potassium

400

mg

Calcium

10.5

mg

Iron

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