Grilled Gochujang Beyond Burger™ with Scallion Jam & Grilled Sweet Potatoes
Summer Grilling

Grilled Gochujang Beyond Burger™

with Scallion Jam & Grilled Sweet Potatoes

30 MIN
$11.94/serving 2 Servings
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Recipe only available for Friday delivery.
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  • 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

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! 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 quick take on scallion jam, which is simply made by tossing grilled scallions with a bit of vinegar, honey, and fragrant sesame oil.
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    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
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    ingredients
    Grilled Gochujang Beyond Burger™ with Scallion Jam & Grilled Sweet Potatoes
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 1 lb Sweet Potatoes
    • 2 Tbsps Mayonnaise
    • 2 tsps Gochujang
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • 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)
    • 2 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients & make the gochujang mayo
    1 Prepare the ingredients & make the gochujang mayo

    Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Cut off and discard the root ends of the scallions, leaving them whole. 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.

    Grill the sweet potatoes
    2 Grill the sweet potatoes

    Place the sweet potato wedges in a bowl. Drizzle with olive oil and season with salt, pepper, and the togarashi. Toss to coat. Grill, turning occasionally, 12 to 14 minutes, or until charred and tender when pierced with a fork. Transfer to a plate.

    Grill the scallions & make the scallion jam
    3 Grill the scallions & make the scallion jam

    Meanwhile, place the scallions in a bowl. Drizzle with half the sesame oil and season with salt and pepper; toss to coat. Grill 1 to 2 minutes per side, or until charred and softened. Transfer to a cutting board and roughly chop. In a bowl, combine the chopped scallions, vinegar, honey (kneading the packet before opening), and remaining sesame oil. Taste, then season with salt and pepper if desired.

    Form & grill the patties
    4 Form & grill 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. Grill the patties 6 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a work surface. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    Finish & serve your dish
    5 Finish & serve your dish

    Add the halved buns to the grill, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, gochujang mayo, grilled patties, and scallion jam. Serve the burgers with the grilled sweet potatoes and hoisin ketchup on the side. Enjoy! 

    Tips from Home Chefs

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    Prepare the ingredients & make the gochujang mayo
    1 Prepare the ingredients & make the gochujang mayo

    Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Cut off and discard the root ends of the scallions, leaving them whole. 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 Grill the sweet potatoes

    Place the sweet potato wedges in a bowl. Drizzle with olive oil and season with salt, pepper, and the togarashi. Toss to coat. Grill, turning occasionally, 12 to 14 minutes, or until charred and tender when pierced with a fork. Transfer to a plate.

    Grill the sweet potatoes
    Grill the scallions & make the scallion jam
    3 Grill the scallions & make the scallion jam

    Meanwhile, place the scallions in a bowl. Drizzle with half the sesame oil and season with salt and pepper; toss to coat. Grill 1 to 2 minutes per side, or until charred and softened. Transfer to a cutting board and roughly chop. In a bowl, combine the chopped scallions, vinegar, honey (kneading the packet before opening), and remaining sesame oil. Taste, then season with salt and pepper if desired.

    4 Form & grill 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. Grill the patties 6 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a work surface. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    Form & grill the patties
    Finish & serve your dish
    5 Finish & serve your dish

    Add the halved buns to the grill, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, gochujang mayo, grilled patties, and scallion jam. Serve the burgers with the grilled sweet potatoes and hoisin ketchup on the side. Enjoy!