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Cheddar Beyond Meat® Burgers
Very High Fibre
Family Friendly
Veggie
Cheddar Beyond Meat® Burgers

with Roasted Potatoes and Ranch

8 min
Difficulty: 2/3
Canadian

Ingredients: Russet 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 • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • 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) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (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) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

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

Tags

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

Beyond Meat®

2 unit(s)

Ranch Dressing

Ranch Dressing

6 tbsp

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Artisan Bun

Artisan Bun

2 unit(s)

Garlic Salt

Garlic Salt

4 g

Tomato

Tomato

1 unit(s)

Spring Mix

Spring Mix

28 g

Dill Pickle, sliced

Dill Pickle, sliced

84 mL

Russet Potato

Russet Potato

2 unit(s)

Butter*

Butter*

1 tbsp

Pepper*

Pepper*

0.188 tsp

Oil*

Oil*

1.5 tbsp

Salt*

Salt*

0.06 tsp

Preparation
1
Prep and roast potatoes
  • Before starting, preheat the oven to 450°F.
  • Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, halve lengthwise, then cut into 1/4-inch slices.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
2
Prep Beyond Meat® patties
  • Meanwhile, in a large bowl, combine Beyond Meat®, breadcrumbs, remaining garlic salt and half the cheese. Season with salt and 1/8 tsp (1/4 tsp) pepper.
  • Form mixture into 2 (4) 4-inch-wide patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
3
Cook Beyond Meat® patties
  • Heat a large non-stick pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then patties.
  • Pan-fry for 4-5 min per side, until golden and cooked through.** 
  • Sprinkle remaining cheese over patties, then cover.
  • Remove from heat. Keep covered for 3-4 min, until cheese melts.
4
Toast buns
  • Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter over cut sides. 
  • Arrange buns on an unlined baking sheet, cut-sides up.
  • Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
5
Assemble Beyond Meat® burgers
  • Cut tomato into 1/4-inch rounds.
  • Spread half the ranch dressing on bottom buns.
  • Stack pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns.
6
Finish and serve
  • Divide roasted potatoes and Beyond Meat® burgers between plates.
  • Serve remaining ranch dressing on the side for dipping.
7

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook chicken.**

Nutrition per serving

1070

kcal

Calories

58

g

Fat

20

g

Saturated Fat

100

g

Carbohydrate

8

g

Sugar

10

g

Dietary Fiber

42

g

Protein

50

mg

Cholesterol

2340

mg

Sodium

1

g

Trans Fat

1700

mg

Potassium

400

mg

Calcium

11.5

mg

Iron

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