Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Jalapeño & Goat Cheese Beyond Burgers™
with Corn on the Cob
20 MIN
2 Servings
From the Test Kitchen
One of our classic recipes, which features an unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño, takes the plant-based Beyond Burger™ to new heights. A side of fresh, sweet corn dressed with smoky butter brings another layer of sweet, piquant flavor.
Get Cooking-
NutritionPER SERVING
-
Calories710 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Potato Buns
- 1 Jalapeño Pepper
- 2 ears Of Corn
- 1 Tbsp Creamy Mustard Sauce
- 1 Tbsp Honey
-
1 oz Goat Cheese
- 1 Tbsp Sherry Vinegar
- 2 Tbsps Butter
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
-
2 Beyond Burger® Plant-Based Patties
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.
2
Marinate the pepper:
In a bowl, combine the honey (kneading the packet before opening), vinegar, and sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the patties:
While the pepper marinates, 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 and cover with foil to keep warm. Wipe out the pan.
* An instant-read thermometer should register 165°F.
4
Cook the corn:
While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly softened. Drain thoroughly and pat dry with paper towels.
5
Make the spiced butter:
In a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash until thoroughly combined.
6
Toast the buns & serve your dish:
Add the buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). 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, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper and marinating liquid as you’d like, depending on how spicy you’d like the dish to be. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced butter. Enjoy!
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.
2
Marinate the pepper:
In a bowl, combine the honey (kneading the packet before opening), vinegar, and sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the patties:
While the pepper marinates, 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 and cover with foil to keep warm. Wipe out the pan.
* An instant-read thermometer should register 165°F.
4
Cook the corn:
While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly softened. Drain thoroughly and pat dry with paper towels.
5
Make the spiced butter:
In a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash until thoroughly combined.
6
Toast the buns & serve your dish:
Add the buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). 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, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper and marinating liquid as you’d like, depending on how spicy you’d like the dish to be. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced butter. Enjoy!
Tips from Home Chefs