Gochujang Beyond Burger™ with Scallion Jam & Roasted Potatoes

Gochujang Beyond Burger™

with Scallion Jam & Roasted Potatoes

30 MIN
2 Servings
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  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Beyond Burger®

    From the Test Kitchen

    An irresistible duo of creamy mayo and spicy gochujang (a favorite Korean condiment) lends rich flavor and subtle heat to the plant-based Beyond Burger™. We’re also topping it with a delicious scallion jam, which is simply made by cooking scallions with a bit of vinegar and sugar.
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    Dietary Information

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      910 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Gochujang Beyond Burger™ with Scallion Jam & Roasted Potatoes
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • ¾ lb Golden Or Red Potatoes
    • 2 Scallions
    • 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 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    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 togarashi; 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 bowl, combine the sugar, vinegar, and 1 tablespoon of water. 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-vinegar mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Immediately transfer to a bowl (including any liquid from the pan). Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and wipe out the pan. 

    Cook the patties
    4 Cook the patties

    In the same pan, heat 2 teaspoons 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 2 teaspoons of olive oil on medium-high until hot. Add the halved buns, cut side down. 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

    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 togarashi; 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 bowl, combine the sugar, vinegar, and 1 tablespoon of water. 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-vinegar mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Immediately transfer to a bowl (including any liquid from the pan). Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and wipe out the pan. 

    4 Cook the patties

    In the same pan, heat 2 teaspoons 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 2 teaspoons of olive oil on medium-high until hot. Add the halved buns, cut side down. 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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