Gochujang Beyond Burger™ with Scallion Jam & Roasted Potatoes

Gochujang Beyond Burger™

with Scallion Jam & Roasted Potatoes

30 MIN
$11.94/serving 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.
  • with Beyond Burger™
    includes two 4-oz Beyond Burger™ Plant-Based Patties View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Gochujang Beyond Burger™ with Scallion Jam & Roasted Potatoes
    Title
    • 10 oz Ground Beef
    • 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)
    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.

    Form & cook the patties
    4 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 the same pan, heat 2 teaspoons 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.

    *An instant-read thermometer should register 160°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, 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 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 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 the same pan, heat 2 teaspoons 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.

    *An instant-read thermometer should register 160°F.

    Form & 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, 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