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White Cheddar Beyond Burger™
with Tomato Jam
25 MIN
2 Servings
From the Test Kitchen
In this flavorful dish, the plant-based Beyond Burger™ gets a gourmet lift from two irresistibly rich toppings: melty white cheddar and a savory-sweet tomato jam, which you’ll make by mixing juicy fresh tomatoes (cooked until deliciously saucy), with dijon mustard sauce and a bit of vinegar. We’re pairing it with a classic side of roasted potatoes, plus a creamy caper mayo for a bright, tangy finish.
Get CookingDietary Information
Plant-Forward
-
NutritionPER SERVING
-
Calories850 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
-
2 Beyond Burger® Plant-Based Patties
- 2 Potato Buns
-
4 oz Grape Tomatoes
- 2 oz White Cheddar Cheese
- 1 Tbsp Creamy Mustard Sauce
- 1 Tbsp Capers
- 1 Tbsp Rice Vinegar
- 2 Tbsps Mayonnaise
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
- ¼ tsp Crushed Red Pepper Flakes
- ¾ lb Red Potatoes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
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. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; 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.
2
Prepare the remaining ingredients:
Meanwhile, halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cheese. Halve the buns. Roughly chop the capers. Place in a bowl; add the mayonnaise and stir to combine. Taste, then season with salt and pepper if desired.
3
Make the tomato jam:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Transfer to a bowl. Add the creamy mustard sauce and vinegar; stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
4
Cook the patties:
Sprinkle both sides of the patties with enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties and cook 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are 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
Toast the buns & serve your dish:
Heat the same, dry pan on medium-high until hot. Add the 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, and tomato jam. Serve the burgers with the roasted potatoes and caper mayonnaise on the side. Enjoy!
1
Prepare & roast the potatoes:
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. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; 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.
2
Prepare the remaining ingredients:
Meanwhile, halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cheese. Halve the buns. Roughly chop the capers. Place in a bowl; add the mayonnaise and stir to combine. Taste, then season with salt and pepper if desired.
3
Make the tomato jam:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Transfer to a bowl. Add the creamy mustard sauce and vinegar; stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
4
Cook the patties:
Sprinkle both sides of the patties with enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties and cook 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are 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
Toast the buns & serve your dish:
Heat the same, dry pan on medium-high until hot. Add the 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, and tomato jam. Serve the burgers with the roasted potatoes and caper mayonnaise on the side. Enjoy!
Tips from Home Chefs