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Gochujang Beyond Burger™
with Scallion Jam & Roasted Potatoes
30 MIN
-$0.05/serving
2 Servings
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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NutritionPER SERVING
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Calories1010 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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2 Potato Buns
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¾ lb Golden Or Red Potatoes
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2 Scallions
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2 Tbsps Mayonnaise
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2 tsps Gochujang
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1 Tbsp Sesame Oil
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1 Tbsp Sugar
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1 Tbsp Rice Vinegar
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2 Tbsps Hoisin Sauce
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1 Tbsp Ketchup
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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