Protein Swap | BBQ Impossible™ Beef Burgers with Dill Pickles
Creamy Roasted Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
970 /serving
The dill pickle is a no-brainer. A smear of mayo keeps things cushy. And a combo of radish and cabbage makes the slaw crunch-tastic. All’s to do is drop sizzling Impossible™ beef patties onto toasted potato-scallion buns. Then plop down creamy potato salad (you’ll love what roasting the spuds does to this standard).
We will send you:
- 2 Impossible™ burger patties (made from plants)
- 450g Baby potatoes
- 100g Radishes
- 150g Shredded cabbage
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 1 Dill pickle
- 2 Gourmet potato-scallion buns
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Barley, Eggs, Mustard, Soy, Sulphites, Wheat
You will need:
BBQ
Oil
Parchment paper
Sheet pan
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
9 g
Sodium
2130 mg
Total Carb
104 g
Sugars
11 g
Protein
36 g
Fibre
16 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the patties
- Meanwhile, season the patties with the remaining spices and S&P.
- Add to the BBQ and grill, 2 to 4 min. per side, until beginning to brown.
- Transfer to a plate.
Make the slaw
- Meanwhile, cut the radishes into matchsticks (or thinly slice).
- In a medium bowl, combine the cabbage, radishes, vinegar, a drizzle of oil and S&P.
Grill the buns
- Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through.
Make the potato salad
- Thinly slice the pickle crosswise on an angle.
- In a second medium bowl, combine the potatoes, mustard, ½ the mayo and S&P.
Plate your dish
- Divide the potato salad and bun bottoms between your plates.
- Top each bun bottom with the remaining mayo, a patty, the pickle, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
