Plant-Based Gouda Beyond Burger™
Made for Meat Lovers; Made from Plants
There are a lot of burger recipes out there, we know. Believe us when we say: this one truly goes above and beyond! Delicious Beyond Burger plant-based patties are topped with melty gouda cheese, jammy balsamic onions, tangy ketchup, and a creamy, Dijon-spiked aioli. Yeah, these bodacious burgers are sure to satisfy meat lovers and vegetarians alike (hello, 20g of plant protein!). Oh, and all of this goodness comes with crispy potato wedges and pickle spears on the side. That’s a lot to love.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Dill Pickle
1 unit
Red Onion
2 tablespoon
Fry Seasoning
5 teaspoon
Balsamic Vinegar
2 clove
Garlic
2 tablespoon
Mayonnaise
(Contains Eggs)
2 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Dijon Mustard
2 unit
Brioche Buns
(Contains Wheat)
2 slice
Gouda Cheese
(Contains Milk)
4 tablespoon
Ketchup
8 ounce
Beyond Burgers™
Not included in your delivery
1 teaspoon
Sugar
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Quarter pickle lengthwise. Halve, peel, and thinly slice onion.
Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, pepper, and half the Fry Seasoning (you’ll use the rest later). Roast on top rack, flipping halfway through, until golden brown and tender, 20-25 minutes.
Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. (TIP: If onion begins to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.
Mince or grate 1 clove garlic (2 cloves for 4 servings). In a second small bowl, combine mayonnaise, sour cream, mustard, and minced garlic to taste. Season with salt and pepper. Halve buns; toast until golden.
Season patties all over with salt, pepper, and remaining Fry Seasoning. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned, 3-5 minutes per side. (TIP: Lower heat if seasoning begins to burn.) Top each patty with gouda. Reduce heat to medium; cover pan until cheese melts, 1-2 minutes.
Spread bottom buns with half the ketchup and top buns with a thin layer of aioli. Fill buns with patties and as much onion jam as you like. Serve with potato wedges, pickle spears, and remaining aioli and ketchup on the side.