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Indian-Spiced Beyond Meat® Burgers
Beyond Meat®
Quick
Indian-Spiced Beyond Meat® Burgers

with Spiced Potato Wedges and Cilantro Yogurt Dip

6 min
Difficulty: 2/3
Indian

Shake up your at-home burger game! These beautifully spiced Beyond Meat® burgers get a dose of sweetness from our fig spread. The gentle tartness of the yogurt dip pulls double duty – it adds a layer of flavour to the burger's spring greens and serves as a delicious dip for earthy potatoes. 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) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

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
Large Non-Stick Pan
Medium Bowl

Tags

Quick
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Fig Spread

Fig Spread

2 tbsp

Panko Breadcrumbs

Panko Breadcrumbs

0.33 cup

Indian Spice Mix

Indian Spice Mix

1 tbsp

Spring Mix

Spring Mix

28 g

Yogurt Sauce

Yogurt Sauce

6 tbsp

Cilantro

Cilantro

7 g

Yellow Potato

Yellow Potato

350 g

Garlic Salt

Garlic Salt

1 tsp

Unsalted Butter

Unsalted Butter

1 tbsp

Pepper

Pepper

0.125 tsp

Oil

Oil

1.5 tbsp

Preparation
1
Roast potato wedges

  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, half the Indian Spice Mix and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
  • Season with half the garlic salt, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2
Prep and make cilantro-yogurt dip

  • Meanwhile, finely chop cilantro.
  • Add yogurt sauce, 1/8 tsp (1/4 tsp) Indian Spice Mix and half the cilantro to a medium bowl.
  • Season with a pinch of garlic salt and pepper, then stir to combine.

3
Cook Beyond Meat® patties

  • Heat a large non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Pan-fry until cooked through, 4-5 min per side.**

4
Toast buns

  • When patties are almost done, halve buns.
  • Spread softened butter onto buns.
  • Arrange directly on the top rack of the oven, cut-side up.
  • Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn.)

5
Finish and serve

  • Add spring mix and 2 tbsp (4 tbsp) cilantro-yogurt dip to another large bowl, then toss to coat.
  • Layer fig spread, Beyond Meat® patties and salad on bottom buns. Close with top buns.
  • Divide burgers and potato wedges between plates.
  • Serve remaining cilantro-yogurt dip alongside.

6

If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve panko, remaining Indian Spice Mix and remaining cilantro for another use.

Nutrition per serving

910

kcal

Calories

42

g

Fat

14

g

Saturated Fat

97

g

Carbohydrate

12

g

Sugar

11

g

Dietary Fiber

38

g

Protein

30

mg

Cholesterol

1390

mg

Sodium

0.4

g

Trans Fat

1500

mg

Potassium

250

mg

Calcium

12

mg

Iron

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Indian-Spiced Beyond Meat® Burgers
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