Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
BBQ Beyond Burger™ & Garlic Sour Cream
with Roasted Squash
25 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
Tangy-sweet barbecue sauce and creamy mayo come together to give rich, Southern-style flavor to the plant-based Beyond Burger™. We’re pairing it with a side of roasted squash (coated in a blend of smoky spices) and a delicious garlic sour cream dipper.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories800 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Ground Beef
-
2 Potato Buns
-
1 clove Garlic
-
2 Tbsps Mayonnaise
-
1 Persian Cucumber
-
¼ cup Sour Cream
-
¼ cup Barbecue Sauce
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
-
1 Tbsp Apple Cider Vinegar
-
1 Delicata Squash
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the squash
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. Transfer to the sheet pan. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, thinly slice the cucumber into rounds. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns. In a bowl, whisk together the mayonnaise and barbecue sauce. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and as much of the garlic paste as you’d like; season with salt and pepper.
3
Form & cook the patties
Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.** Transfer to a plate. Wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Toast the buns & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, BBQ mayo, cooked patties, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted squash and garlic sour cream on the side. Enjoy!
1
Prepare & roast the squash
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. Transfer to the sheet pan. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, thinly slice the cucumber into rounds. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns. In a bowl, whisk together the mayonnaise and barbecue sauce. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and as much of the garlic paste as you’d like; season with salt and pepper.
3
Form & cook the patties
Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.** Transfer to a plate. Wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Toast the buns & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, BBQ mayo, cooked patties, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted squash and garlic sour cream on the side. Enjoy!
Tips from Home Chefs