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Chunky Funky Veggie Burgers

Chunky Funky Veggie Burgers

with Lime Crema, Tomato Salsa, and Carrot Fries

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Rated 3.4 / 4out of 1052 ratings
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Beans: you’re protein-packed, you’re delicious. Did you know you’re a great source of iron and magnesium? Everything about you is perfect. We eat you up every single time you’re on our plate. You could be completely plain and we’d still think you’re amazing. But because you can adapt to any style, we’re primping you with Southwestern spices, shaping you into burgers, and giving you fabulous accessories like crema, salsa, and carrot fries.

Tags:Spicy
Allergens:WheatEggsMilk

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

Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Carrot

1 unit

Shallot

1 unit

Roma Tomato

1 unit

Jalapeño

1 unit

Lime

1 unit

Corn on the Cob

½ box

Black Beans

½ cup

Panko Breadcrumbs

(ContainsWheat)

1 tablespoon

Southwest Spice Blend

1 unit

Eggs

(ContainsEggs)

½ cup

Mozzarella Cheese

(ContainsMilk)

6 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Brioche Buns

(ContainsWheat, Eggs, Milk)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate109 g
Sugar24 g
Dietary Fiber21 g
Protein33 g
Cholesterol155 mg
Sodium870 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
Cutting Board
Large Bowl
Zester
Potato Masher
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Roast Carrots
Roast Carrots
1

Wash and dry all produce. Preheat oven to 400 degrees. Peel carrots, then cut into 3-inch lengths. Cut each piece into ⅓-inch-thick sticks (like French fries). Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until browned and tender, about 25 minutes, tossing halfway through.

Prep
Prep
2

Halve, peel, and finely chop shallot. Core, seed, and dice tomato. Mince jalapeño, removing ribs and seeds if you prefer less heat. Zest lime until you have ½ tsp zest, then cut into halves. Cut corn kernels from cob until you have ⅓ cup corn. Drain and rinse half the beans from the can and put in a large bowl (use the rest of the corn and beans as you like).

Mix and Shape Burgers
Mix and Shape Burgers
3

Mash beans in a large bowl with a potato masher or fork until mostly smooth but still a little chunky. Stir in panko, Southwest spice blend, 2 TBSP shallot, corn, and up to 1 TBSP jalapeño (use less to taste). Crack 1 egg into bowl and thoroughly combine (use the other egg as you like). Shape mixture into two ½-inch-thick patties.

Cook Burgers
Cook Burgers
4

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add burgers and cook until browned and firm, 4-5 minutes per side. About 2 minutes before the burgers are done, sprinkle mozzarella onto tops of each and cover pan to melt cheese.

Make Salsa and Crema
Make Salsa and Crema
5

While burgers cook, combine tomato, 1 TBSP shallot, a squeeze of lime, and as much of the remaining jalapeño as you like in a small bowl. Season with salt and pepper. In another small bowl, combine sour cream, lime zest, and a squeeze of lime juice, to taste. Season with salt and pepper.

Toast Buns and Serve
Toast Buns and Serve
6

Split buns in half and toast in oven until golden, 2-3 minutes. (TIP: You can put the buns on sheet with carrots.) Squeeze a little lime over carrots and divide between plates. Spread buns with half the crema and fill with burgers and salsa. Serve remaining crema on the side for dipping carrots into.