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Korean-Style Beyond Burger™
with Gochujang Mayo & Scallion Jam
30 MIN
2 Servings
From the Test Kitchen
An irresistible duo of creamy mayo and 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 fragrant scallions with a bit of vinegar and sugar. It’s accompanied by a hearty side of furikake-roasted potatoes and a tangy-sweet hoisin ketchup.
Get CookingDietary Information
Plant-Forward
-
NutritionPER SERVING
-
Calories820 Cals (est.)
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fresh
ingredients
Title
-
2 Beyond Burger® Plant-Based Patties
- 2 Potato Buns
- 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 tsp Furikake
-
¾ lb Golden Or Red Potatoes
time-saving
tips & techniques
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 furikake; 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 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 and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Transfer to a bowl (including any liquid from the pan). Taste, then season with salt and pepper if desired. 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 and 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.
5
Finish & serve your dish:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the 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 furikake; 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 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 and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Transfer to a bowl (including any liquid from the pan). Taste, then season with salt and pepper if desired. 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 and 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.
5
Finish & serve your dish:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the 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!
Tips from Home Chefs