Indian-Style Beyond Burger™ with Creamy Mango Chutney & Spicy Cucumber

Indian-Style Beyond Burger™

with Creamy Mango Chutney & Spicy Cucumber

30 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

In this dish, our bold, sweet mango chutney and creamy yogurt come together to give rich, Indian-style flavor to the plant-based Beyond Burger™—served with a hearty side of sweet potatoes roasted with a coating of vadouvan curry powder.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Indian-Style Beyond Burger™ with Creamy Mango Chutney & Spicy Cucumber
Title
  • 2 Beyond Burger® Plant-Based Patties
  • 2 Potato Buns
  • 1 lb Sweet Potatoes
  • 1 Persian Cucumber
  • 2 Tbsps Mango Chutney
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra); stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sliced cucumber, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Place half the yogurt in a bowl; add a drizzle of olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the mango chutney and remaining yogurt; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the patties:
3 Cook the patties:

Meanwhile, in a medium pan (nonstick, if you have one), 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.

Toast the buns & serve your dish:
4 Toast the buns & serve your dish:

Halve the buns. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, creamy mango chutney, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted sweet potatoes and seasoned yogurt on the side. Enjoy!

Tips from Home Chefs

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Indian-Style Beyond Burger™

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra); stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sliced cucumber, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Place half the yogurt in a bowl; add a drizzle of olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the mango chutney and remaining yogurt; stir to combine. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
Cook the patties:
3 Cook the patties:

Meanwhile, in a medium pan (nonstick, if you have one), 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.

4 Toast the buns & serve your dish:

Halve the buns. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, creamy mango chutney, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted sweet potatoes and seasoned yogurt on the side. Enjoy!

Toast the buns & serve your dish:
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