Gochujang Beyond Burger™ with Scallion Jam & Roasted Potatoes

Gochujang Beyond Burger™

with Scallion Jam & Roasted Potatoes

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This recipe was designed with the option to be partially prepared in the Panasonic 4-in-1 Multi-Oven. Learn more about how the revolutionary all-in-one appliance can help you save time and counter space in your kitchen here.

An irresistible duo of creamy mayo and spicy gochujang (a Korean cuisine staple made with fermented soybeans) 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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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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 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; 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. In a separate 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.

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 with foil to keep warm. 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. 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 on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 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; 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. In a separate 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.

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 with foil to keep warm. 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. 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 on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 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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