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
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details

Plant-Forward
  • 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
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! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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! 

Browse Steps
1 of 5