Toggle sidebar
Stuffed Caprese Beyond Meat® Burgers
New
Very High Fibre
Veggie
Stuffed Caprese Beyond Meat® Burgers

with Sweet Potato Coins and Garlic Pesto Mayo

10 min
Difficulty: 2/3
Italian

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Sweet 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)) • Beefsteak tomato • 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) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Arugula and spinach mix • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • 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) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

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

Tags

30-min-or-less
Very High Fibre
Classic-euro-dishes
Veggie
Handhelds
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Tomato

Tomato

1 unit(s)

Arugula and Spinach Mix

Arugula and Spinach Mix

56 g

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Basil Pesto

Basil Pesto

0.25 cup

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Garlic Salt

Garlic Salt

4 g

Balsamic Vinegar

Balsamic Vinegar

0.5 tbsp

Sweet Potato

Sweet Potato

3 unit(s)

Milk

Milk

2 tbsp

Oil

Oil

2.33 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Roast sweet potatoes

  • Before starting, preheat the oven to 450˚F. Wash and dry all produce.
  • Cut sweet potatoes into 1/2-inch rounds. 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 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the bottom of the oven, rotating sheets halfway through.)
  • To a small bowl, add half the pesto, half the breadcrumbs and half the mozzarella. Stir to combine.

2
Stuff Beyond Meat® patties

  • To a medium bowl, add Beyond Meat®, remaining breadcrumbs, remaining garlic salt and 2 tbsp (1/4 cup) milk. Season with pepper, then combine 
  • Form Beyond Meat® into 4 (8) 5-inch-wide patties.
  • Add cheese mixture to the centre of 2 (4) patties, then top with remaining patties.
  • Firmly pinch edges of patties together to seal in cheese, then gently reshape into rounds.

3
Cook Beyond Meat® burgers

  • Heat a large non-stick pan over medium. When hot, add 1 tsp (2 tsp) oil, then burgers. Pan-fry for 2-3 min per side, until golden.** (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
  • To an unlined baking sheet, transfer patties.
  • Bake in the top of the oven for 3-4 mins, remove and top with remaining mozzarella, then continue cooking for 3-4 min, until cooked through.**

4
Toast buns and finish prep

  • Meanwhile, halve buns.
  • Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)

5
Make salad

  • Slice half the tomato into 1/4-inch slices. Season with salt and pepper.
  • Cut remaining tomato into 1/4-inch pieces.
  • To a large bowl, add 1/2 tbsp (1 tbsp) vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
  • Add chopped tomatoes and arugula and spinach mix. Just before serving, toss to combine. 

6
Finish and serve

  • Spread remaining pesto onto buns.
  • Stack Beyond Meat® patties and sliced tomatoes on bottom buns. Close with top buns.
  • Divide burgers and potatoes between plates.
  • Toss salad and serve alongside. 

7

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.

Nutrition per serving

1070

kcal

Calories

51

g

Fat

16

g

Saturated Fat

111

g

Carbohydrate

18

g

Sugar

15

g

Dietary Fiber

46

g

Protein

30

mg

Cholesterol

2340

mg

Sodium

1

g

Trans Fat

1850

mg

Potassium

600

mg

Calcium

12

mg

Iron

with Sweet Potato Coins and Salad

10 min 2/3
High Protein
New
Stuffed Caprese Burgers
New

with Sweet Potato Coins and Garlic Pesto Mayo

10 min 2/3
Very High Fibre

with Sweet Potato Coins and Salad

10 min 2/3
High Protein
Stuffed Turkey and Caprese Burgers
New

with Sweet Potato Coins and Garlic Pesto Mayo

10 min 2/3
Very High Fibre
Similar Recipes

with Caramelized Onions and Crispy Shallots

8 min 2/3
Very High Fibre
Veggie
Bocconcini and Sun-Dried Tomato Pesto Flatbreads
New
8 min 2/3
Very High Fibre
Veggie
Spicy

with Truffle Salt and Cream Sauce

10 min 2/3
Very High Fibre
Veggie

with Cheesy Roasted Cauliflower

8 min 2/3
Very High Fibre
Family Friendly
Veggie
Back to recipes
HelloFresh Database
Made with by Norman Huth
Confirm Action

Are you sure?

Type to search...
Login

Sign in to access your favorites and saved lists.

Email
Password
Remember me

Don't have an account?

Shopping List

Your shopping list is empty

View Shopping List