Sweet & Spicy BBQ Bean Burgers
with BBQ Caramelized Onion, Pepper Jack, Dill Pickle & Potato Wedges
Our chefs are keeping that burger love alive for the vegetarians in the house! These hearty bean burgers are packed with classic BBQ flavor and marbled AND topped with melty pepper jack. They’re pan-fried until crisp on the outside and tender on the inside, then tucked into soft buns slathered with BBQ mayo and topped with sweet caramelized onion and crunchy dill pickle slices. This charmer of a vegetarian dinner idea comes with crispy roasted potato wedges, because we get you, and we heart you.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
1 unit
Kidney Beans
2 unit
Brioche Buns
(Contains Milk, Eggs, Soy, Wheat)
1 tablespoon
Sweet and Smoky BBQ Seasoning
4 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
Sliced Dill Pickle
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
½ cup
Pepper Jack Cheese
(Contains Milk)
4 tablespoon
BBQ Sauce
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain and rinse beans. Reserve ½ tsp BBQ seasoning (1 tsp for 4) in a small bowl. Halve buns.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.
• Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth (it’s OK if there are still some larger pieces). • Stir in minced onion, ¾ of the tempura batter mix (all for 4), half the pepper jack, remaining BBQ seasoning, and 3 TBSP water (4 TBSP for 4) until thoroughly combined. Season with salt (we used ¼ tsp; ½ tsp for 4) and pepper. • Divide bean mixture into two mounds (four mounds for 4). Set aside.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly. • Stir in half the BBQ sauce; cook until warmed through, 2-3 minutes. • Remove pan from heat; transfer onion to a second small bowl. Carefully wash out pan.
• While onion cooks, to bowl with reserved BBQ seasoning, stir in mayonnaise, 1 tsp pickle brine (2 tsp for 4 servings), and ¼ tsp sugar (½ tsp for 4). Season with salt and pepper.
• Heat a drizzle of oil in pan used for onion over medium-high heat. Using a rubber spatula, add bean mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until bottoms are golden brown and crisp, 2-4 minutes. • Flip patties and carefully top with remaining pepper jack. Cover with a lid and cook until bottoms are crisp and cheese melts, 2-4 minutes more. Transfer to a plate. TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between batches.
• While patties cook, toast buns until golden; spread cut sides of top buns with remaining BBQ sauce. Spread cut sides of bottom buns with half the BBQ mayo. • Fill buns with patties, onion, and as many pickles as you like. • Divide burgers between plates. Serve with potato wedges, any remaining pickles, and remaining BBQ mayo on the side for dipping.
