Goudalicious Beyond Burgers™ paired

Name: Goudalicious Beyond Burgers™ paired with Potato Wedges and Creamy Mustard Aioli
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 1 unit Dill Pickle; 1 Onion; 1 tbsp Fry Seasoning; 5 tsp Balsamic Vinegar; 2 clove Garlic; 2 tbsp Mayonnaise; 2 tbsp Sour Cream; 2 tsp Dijon Mustard; 2 unit Brioche Buns; 2 slice Gouda Cheese; 4 tbsp Ketchup; 1 tsp Granulated Sugar; 1 tbsp Vegetable Oil; Salt; Black Pepper; 8 oz Beyond Burgers™

with Potato Wedges and Creamy Mustard Aioli

By Recipe0 System

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.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 unit Dill Pickle
1 Onion
1 tbsp Fry Seasoning
5 tsp Balsamic Vinegar
2 clove Garlic
2 tbsp Mayonnaise
2 tbsp Sour Cream
2 tsp Dijon Mustard
2 unit Brioche Buns
2 slice Gouda Cheese
4 tbsp Ketchup
1 tsp Granulated Sugar
1 tbsp Vegetable Oil
Salt
Black Pepper
8 oz Beyond Burgers™

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Original Source

www.hellofresh.com

Instructions

6 steps

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.

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