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Goudalicious Beyond Burgers™

Goudalicious Beyond Burgers™

paired with Potato Wedges and Creamy Mustard Aioli

Beyond Burger ™
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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.

Allergens:EggsMilkWheatSoy

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Dill Pickle

1 unit

Red Onion

1 tablespoon

Fry Seasoning

5 teaspoon

Balsamic Vinegar

2 clove

Garlic

2 tablespoon

Mayonnaise

(ContainsEggs)

2 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Dijon Mustard

2 unit

Brioche Buns

(ContainsEggs, Milk, Wheat, Soy)

2 slice

Gouda Cheese

(ContainsMilk)

4 tablespoon

Ketchup

8 ounce

Beyond Burgers™

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4226 kJ
Calories1010 kcal
Fat56 g
Saturated Fat16 g
Carbohydrate90 g
Sugar26 g
Dietary Fiber9 g
Protein35 g
Cholesterol75 mg
Sodium2390 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack, flipping halfway through, until golden brown and tender, 20-25 minutes.

3

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.

4

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.

5

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 gouda. Reduce heat to medium; cover pan until cheese is melted, 1-2 minutes.

6

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.