Spinach and Feta Beyond Meat® Burgers

New

Very High Fibre

Family Friendly

Veggie

Spinach and Feta Beyond Meat® Burgers

with Dill-Garlic Potato Wedges

8 min

Difficulty: 2/3

Greek

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 • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, 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) • Spinach • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Tags

30-min-or-less

Very High Fibre

Family Friendly

Veggie

Handhelds

Mediterranean

Ingredients

Beyond Meat®

2 unit(s)

Russet Potato

2 unit(s)

Artisan Bun

2 unit(s)

Panko Breadcrumbs

0.33 cup

Tomato

1 unit(s)

Spring Mix

28 g

Baby Spinach

28 g

Feta Cheese, crumbled

0.25 cup

Sun-Dried Tomato Pesto

0.25 cup

Dill-Garlic Spice Blend

4 g

Butter

1 tbsp

Oil

2 tbsp

Salt

0.375 tsp

Pepper

0.38 tsp

Preparation

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, then cut into 1/2-inch wedges.
In a large bowl, toss together potatoes, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
To a parchment-lined baking sheet, add potatoes. (NOTE: For 4 servings, use 2 baking sheets.)

Roast wedges in the middle of the oven for 25-28 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.)
Meanwhile, roughly chop spinach.
Heat a large non-stick pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil and spinach. Stir for 1 min, until wilted. Season with salt and pepper.
Remove from heat.
Transfer to a paper towel-lined plate to cool slightly.

In a medium bowl, combine Beyond Meat®, panko, spinach, feta, remaining Dill-Garlic spice blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
Form mixture into 2 (4) 5-inch-wide patties. (NOTE: Your mixture may look wet; this is normal!)

Reheat the same pan (from step 2) over medium.
When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd 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.

Meanwhile, on an unlined baking sheet, arrange buns cut-sides up. Spread butter on buns.
Toast directly on the top rack of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

Meanwhile, cut tomato into 1/4-inch rounds.
Spread pesto onto buns. Add spring mix, patties and tomatoes to bottom buns. Close with top buns.
Serve dill-garlic potato wedges on the side.