HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Beyond Burger™
Plant-Based Beyond Burger™

Plant-Based Beyond Burger™

Made for Meat Lovers; Made from Plants

Beyond Burger ™
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Is there anything more all American (or delicious) than a big, bodacious burger? Survey says: absolutely not! This week, we’re switching things up—in the best way possible, that is—by building one around the bonkers-delicious Beyond Burger plant-based patty. With this vegetarian burger, the toppings couldn’t be more classic: melty cheddar, sautéed onion, pickle slices, lettuce, tomato, and an extra-special special sauce. On the side, there’s a heap of crispy, seasoned oven fries...because how could we not?


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

1 unit

Dill Pickle

1 unit

Romaine Lettuce

2 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

1 tablespoon

Fry Seasoning

2 tablespoon

Sour Cream


2 tablespoon


2 teaspoon

Dijon Mustard

1 teaspoon

Garlic Powder

8 ounce

Beyond Burgers™

½ cup

Cheddar Cheese


Not included in your delivery

1 teaspoon


4 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat47 g
Saturated Fat16 g
Carbohydrate86 g
Sugar21 g
Dietary Fiber13 g
Protein38 g
Cholesterol50 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice onion. Thinly slice tomato into rounds. Thinly slice pickle into rounds; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Tear off a few romaine leaves for topping your burgers (save the rest for another use). Halve buns.


Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.


Meanwhile, in a small bowl, combine sour cream, ketchup, mustard, minced pickle, 1 tsp sugar (2 tsp for 4 servings), and ¼ tsp garlic powder (½ tsp for 4; we sent more).


Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a second small bowl.


Season patties all over with salt and pepper. 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. Top each patty with cheddar. Reduce heat to medium; cover pan until cheese is melted, 1-2 minutes.


Meanwhile, toast buns until golden brown. Fill toasted buns with patties, romaine leaves, tomato, sliced pickle, cooked onion, and sauce. Serve potato wedges on the side with any remaining sauce for dipping.