with BBQ Oven-Baked Wedges
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 • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (mustard, egg) (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) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Applewood smoke spice (mustard) (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).
Allergens
Tags
Beyond Meat®
2 unit(s)
Artisan Bun
2 unit(s)
Cheddar Cheese, shredded
0.5 cup
Cream Cheese
1 unit(s)
Spring Mix
28 g
Dijon Mustard
1 tbsp
Tomato
1 unit(s)
Russet Potato
2 unit(s)
Mayonnaise
2 tbsp
Applewood Smoke Spice
7 g
Panko Breadcrumbs
0.33 cup
Oil
1.33 tbsp
Salt
0.313 tsp
Pepper
0.313 tsp
- 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 a parchment-lined 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, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, slice tomato into 1/4-inch rounds.
- In a small bowl, stir together cream cheese and cheddar cheese.
- In a medium bowl, combine Beyond Meat®, panko, remaining Applewood Smoke Spice, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Form Beyond Meat® into 4 (8) 5-inch-wide patties.
- Add cheese mixture to the center of 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties together to seal in cheese, then gently reshape into rounds.
- Heat a large non-stick pan over medium.
- When hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry for 2-3 min per side, until golden. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
- Transfer patties to an unlined baking sheet. Bake in the top of the oven for 6-7 min, until cooked through.**
- Halve buns. On an unlined baking sheet, arrange buns, cut-side up.
- Toast in the bottom of the oven for 2-3 min, until lightly golden. (TIP: Keep an eye on them so they don't burn!)
- In another small bowl, stir together mayo and Dijon. (NOTE: This is your Dijonnaise!)
- Spread some Dijonnaise on bottom buns, then stack with spring mix, tomatoes and cheesy Beyond Meat® patties. Close with top buns.
- Serve wedges and any remaining Dijonnaise alongside.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.** Disregard tip to add an egg to mixture.
1060
kcal
Calories
55
g
Fat
20
g
Saturated Fat
105
g
Carbohydrate
7
g
Sugar
9
g
Dietary Fiber
43
g
Protein
55
mg
Cholesterol
1770
mg
Sodium
0.5
g
Trans Fat
1750
mg
Potassium
400
mg
Calcium
12
mg
Iron
