Korean-Style Beyond Burger™ with Gochujang Mayo & Scallion Jam

Korean-Style Beyond Burger™

with Gochujang Mayo & Scallion Jam

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

An irresistible duo of creamy mayo and gochujang (a favorite Korean condiment) lends rich flavor and subtle heat to the plant-based Beyond Burger™—also topped with a delicious scallion jam, which is simply made by cooking scallions with a bit of vinegar and sugar. It’s accompanied by a hearty side of furikake-roasted potatoes and a tangy-sweet hoisin ketchup.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
fresh
ingredients
Korean-Style Beyond Burger™ with Gochujang Mayo & Scallion Jam
Title
  • 2 Beyond Burger® Plant-Based Patties
  • 2 Potato Buns
  • 2 Scallions
  • ¾ lb Golden Or Red Potatoes
  • 2 Tbsps Mayonnaise
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sugar
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Ketchup
  • 1 tsp Furikake
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the hoisin ketchup:
1 Prepare the ingredients & make the hoisin ketchup:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the scallions. Halve the buns. In a bowl, combine the hoisin sauce and ketchup.

Roast the potatoes:
2 Roast the potatoes:

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the furikake; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Make the scallion jam:
3 Make the scallion jam:

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sugar and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Transfer to a bowl (including any liquid from the pan). Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Cook the patties:
4 Cook the patties:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through** (the center will still be red or pink). Transfer to a plate. Wipe out the pan.

* An instant-read thermometer should register 165°F.

Finish & serve your dish:
5 Finish & 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, and toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Assemble the burgers using the toasted buns, gochujang mayo, cooked patties, and scallion jam. Serve the burgers with the roasted potatoes and hoisin ketchup on the side. Enjoy! 

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Korean-Style Beyond Burger™

Prepare the ingredients & make the hoisin ketchup:
1 Prepare the ingredients & make the hoisin ketchup:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the scallions. Halve the buns. In a bowl, combine the hoisin sauce and ketchup.

2 Roast the potatoes:

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the furikake; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes:
Make the scallion jam:
3 Make the scallion jam:

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sugar and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Transfer to a bowl (including any liquid from the pan). Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

4 Cook the patties:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through** (the center will still be red or pink). Transfer to a plate. Wipe out the pan.

* An instant-read thermometer should register 165°F.

Cook the patties:
Finish & serve your dish:
5 Finish & 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, and toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Assemble the burgers using the toasted buns, gochujang mayo, cooked patties, and scallion jam. Serve the burgers with the roasted potatoes and hoisin ketchup on the side. Enjoy! 

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