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Cheesy Blueberry Beyond Meat®  Burgers
Veggie
Discovery
Cheesy Blueberry Beyond Meat® Burgers

with Crispy Potato Wedges and Mustard-Mayo Dipper

15 min
Difficulty: 2/3
Canadian

Celebrate St. Jean Baptiste Day with a satisfying summery Beyond Meat® burger. Sweet blueberry jam paired with sharp whole grain mustard makes a saucy topping, and white cheddar, pickled onions and crispy potato wedges add the summery vibe. 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 (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) • 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) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Shallot • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red wine vinegar • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, spices, spice extract, natural flavour, xanthan gum) (mustard) • 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) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).

Allergens

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

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Measuring Cups
Medium Bowl

Tags

Veggie
Discovery
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

Russet Potato

Russet Potato

2 unit(s)

Applewood Smoke Spice

Applewood Smoke Spice

7 g

Shallot

Shallot

1 unit(s)

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Blueberry Jam

Blueberry Jam

2 unit(s)

Whole Grain Mustard

Whole Grain Mustard

1 tbsp

Mayonnaise

Mayonnaise

4 tbsp

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Artisan Bun

Artisan Bun

2 unit(s)

White Cheddar Cheese, shredded

White Cheddar Cheese, shredded

0.5 cup

Spring Mix

Spring Mix

28 g

Oil

Oil

1.5 tbsp

Pepper

Pepper

0.25 tsp

Salt

Salt

0.25 tsp

Sugar

Sugar

2 tsp

Preparation
1
Prep and roast wedges

  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Add unopened blueberry jam packets to 1 cup warm water to help them soften.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To an unlined baking sheet, add potatoes, half the Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)

2
Pickle shallots

  • Peel, then cut shallot into 1/8-inch slices.
  • To a small pot, add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
  • Remove from heat. To a medium bowl, transfer shallots, including pickling liquid. Place in the fridge to cool.

3
Make sauces

  • To a small bowl, add blueberry jam, half the mustard and 1/2 tsp (1 tsp) pickling liquid. (NOTE: It's okay if pickling liquid is still hot.) Season with salt and pepper, then stir to combine.
  • To another small bowl, add mayo and remaining mustard. Season with salt and pepper, then stir to combine.

4
Form and cook Beyond Meat® patties

  • Heat a large non-stick pan over medium heat.
  • While the pan heats, to a large bowl, add Beyond Meat® patties, breadcrumbs and remaining Applewood Smoke Spice. Season with salt and pepper, then combine. 
  • Form mixture into two (four) 5-inch-wide patties.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 5-6 min per side, until cooked through.**

5
Toast buns and melt cheese

  • Meanwhile, line another baking sheet with parchment paper.
  • Halve buns and arrange on the prepared baking sheet.
  • Sprinkle cheese over top buns.
  • After flipping patties, toast buns in the top of the oven for 4-5 min, until cheese melts and buns are golden. (TIP: Keep an eye on buns so they don't burn.)

6
Finish and serve

  • Spoon blueberry sauce over patties.
  • Remove shallots from pickling liquid.
  • Spread some mustard-mayo on bottom buns.
  • Stack spring mix, shallots and Beyond Meat® patties on bottom buns. Close with top buns.
  • Serve potato wedges alongside with remaining mustard-mayo for dipping.

7

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

Nutrition per serving

1160

kcal

Calories

62

g

Fat

18

g

Saturated Fat

115

g

Carbohydrate

23

g

Sugar

10

g

Dietary Fiber

42

g

Protein

55

mg

Cholesterol

1770

mg

Sodium

0.5

g

Trans Fat

1700

mg

Potassium

400

mg

Calcium

11.5

mg

Iron

St.Jean Baptiste Cheesy Blueberry Burgers
Grill

with Crispy Potato Wedges and Mustard-Mayo Dipper

2/3
St.Jean Baptiste Cheesy Blueberry Burgers
Grill

with Crispy Potato Wedges and Mustard-Mayo Dipper

15 min 2/3
Discovery

with Crispy Potato Wedges and Mustard-Mayo Dipper

15 min 2/3
Discovery
St.Jean Baptiste Cheesy Blueberry Burgers
Grill

with Crispy Potato Wedges and Mustard-Mayo Dipper

15 min 2/3
Discovery

with Crispy Potato Wedges and Mustard-Mayo Dipper

15 min 2/3
High Protein
Discovery
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