Fig & Goat Cheese Beyond Burger™ with Garlic & Rosemary-Roasted Potatoes

Fig & Goat Cheese Beyond Burger™

with Garlic & Rosemary-Roasted Potatoes

35 MIN
2 Servings
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From the Test Kitchen

To give the plant-based Beyond Burger™ incredibly savory-sweet flavor, you’ll pair it with an easy sauce of sautéed shallot mixed with fig spread and dijon mustard sauce, then layer it all on toasted buns alongside creamy goat cheese. A classic side of potatoes—roasted with garlic and rosemary, then finished with bright lemon juice and zest—perfectly balances all of the rich flavors.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
fresh
ingredients
Fig & Goat Cheese Beyond Burger™ with Garlic & Rosemary-Roasted Potatoes
Title
  • 2 Beyond Burger® Plant-Based Patties
  • 2 Potato Buns
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Rosemary
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Shallot
  • 2 Tbsps Spreadable Goat Cheese
  • 1 Tbsp Fig Spread
time-saving
tips & techniques
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems. Combine the potato pieces, chopped garlic, and rosemary leaves in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. 

Prepare the remaining ingredients & start the sauce:
2 Prepare the remaining ingredients & start the sauce:

Meanwhile, peel and thinly slice the shallot. Halve the buns. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a medium bowl, combine the fig spread and creamy mustard sauce. Season with salt and pepper. 

Cook the shallot & finish the sauce:
3 Cook the shallot & finish the sauce:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of sauce; stir to combine. Taste, then season with salt and pepper if desired. 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. 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. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. To the bowl of roasted potatoes, add the juice of 2 lemon wedges and the lemon zest; toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, cheese, cooked patties, and finished sauce. Serve the burgers with the finished potatoes and remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems. Combine the potato pieces, chopped garlic, and rosemary leaves in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. 

2 Prepare the remaining ingredients & start the sauce:

Meanwhile, peel and thinly slice the shallot. Halve the buns. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a medium bowl, combine the fig spread and creamy mustard sauce. Season with salt and pepper. 

Prepare the remaining ingredients & start the sauce:
Cook the shallot & finish the sauce:
3 Cook the shallot & finish the sauce:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of sauce; stir to combine. Taste, then season with salt and pepper if desired. 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. 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. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. To the bowl of roasted potatoes, add the juice of 2 lemon wedges and the lemon zest; toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, cheese, cooked patties, and finished sauce. Serve the burgers with the finished potatoes and remaining lemon wedges on the side. Enjoy!

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