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

with Herby Cream Cheese and Potato Wedges

8 min
Difficulty: 2/3
Canadian

Ingredients: Yellow 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) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Green onion.

Allergens

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

Utensils

Small Bowl
Large Non-Stick Pan
Baking Sheet
Measuring Spoons
Silicone Brush

Tags

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

Beyond Meat®

2 unit(s)

Yellow Potato

Yellow Potato

350 g

Artisan Bun

Artisan Bun

2 unit(s)

Tomato

Tomato

1 unit(s)

Cream Cheese

Cream Cheese

2 unit(s)

Green Onion

Green Onion

1 unit(s)

Garlic Puree

Garlic Puree

1 tbsp

Sour Cream

Sour Cream

43 mL

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Spring Mix

Spring Mix

28 g

Salt*

Salt*

0.5 tsp

Pepper*

Pepper*

0.25 tsp

Butter*

Butter*

1 tbsp

Oil*

Oil*

1 tbsp

Preparation
1
Roast potato wedges
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes and cut into 1/2-inch wedges.
  • To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Dill-Garlic Spice Blend, then toss to coat.
  • Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
2
Make herby cream cheese
  • Meanwhile, halve green onion lengthwise, then thinly slice.
  • Cut tomato into 1/4-inch rounds. Season with salt and pepper.
  • To a small bowl, add cream cheese, sour cream, remaining Dill-Garlic Spice Blend and green onions. Season with salt and pepper, then stir to combine.
3
Cook Beyond Meat® patties
  • Heat a large non-stick pan over medium. 
  • When hot, When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches, if needed.) Pan-fry for 5-6 min per side, until cooked through.** 
  • Transfer to a plate, then cover to keep warm. 
4
Toast garlic butter buns
  • In a small microwavable bowl, or in a small pan over low heat, melt 1 tbsp (2 tbsp) butter.
  • Add remaining garlic puree to melted butter. Season with salt and pepper, then stir to combine.
  • Halve buns.
  • On another unlined baking sheet, arrange buns, cut-side up. Brush garlic butter onto cut sides.
  • Toast buns in the top of the oven for 3-5 min, until browned. (TIP: Keep an eye on them so they don't burn!)
5
Finish and serve
  • Spread some herby cream cheese onto buns.
  • Stack spring mix, patties and tomatoes on bottom buns. Close with top buns.
  • Divide Beyond Meat® burgers and potato wedges between plates. 
  • Serve remaining herby cream cheese alongside for dipping. 
6

If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve breadcrumbs and half the garlic puree for another use. 

7

When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook in the same way the recipe instructs you to cook beef.**

Nutrition per serving

900

kcal

Calories

47

g

Fat

21

g

Saturated Fat

87

g

Carbohydrate

7

g

Sugar

9

g

Dietary Fiber

36

g

Protein

65

mg

Cholesterol

1700

mg

Sodium

1

g

Trans Fat

1550

mg

Potassium

250

mg

Calcium

10.5

mg

Iron

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