In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pastrami-spiced Wagyu burgers with Thousand Island and warm potato salad
Soy-Free, Protein Plus
2 Servings, 930 Calories/Serving
Inspired by the sweet-savory ingredients you’d find in a classic Reuben sandwich, Chef Thomas layers Gruyère cheese, pastrami spices, and briny cornichons onto juicy Wagyu burgers.
In your bag
- ¾ pound organic red or gold new potatoes
- Burger options:
- 2 Wagyu burgers (about 5 ounces each)
- 12 ounces plant-based Impossible Burger
- Sunbasket pastrami spice blend (black pepper - coriander - mustard seeds - onion powder - granulated garlic - sweet smoked paprika - ground mustard)
- 2 brioche buns
- ½ cup shredded Gruyère
- 5 or 6 cornichons
- Sunbasket Thousand Island dressing (paleo mayo - tomato paste - capers - onion - maple syrup - lemon juice - apple cider vinegar - Dijon mustard - kosher salt - black pepper)
- 4 or 5 sprigs organic fresh dill
- Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
- 2 ounces organic shredded carrots
Calories 930, Total Fat 59g (76% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 1300mg (57% DV), Total Carb. 72g (26% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 7g Added Sugars, 14% DV), Protein 32g
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the potatoes
- Scrub the potatoes. Cut the potatoes in half; cut any large potatoes into quarters.
In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 12 to 14 minutes. Drain and set aside. Meanwhile, prepare the burgers.
Cook the burgers
- Cut a small corner from the burger packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and the pastrami spice blend. (If using Impossible Burger, season with salt and the pastrami spice blend; using wet hands, form into two [four] ½-inch-thick patties.)
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked to the desired doneness, 2 to 4 minutes per side for medium-rare. Transfer to a plate. Wipe out the pan.
Toast the buns; crisp the cheese
In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Transfer to a plate.
Reduce the heat to medium and sprinkle the Gruyère in the pan, forming 2 separate rounds about the size of the buns; cover each with a bun top, cut sides down. Cook until the Gruyère starts to crisp, 30 to 60 seconds. Using a spatula, transfer the bun tops, Gruyère side up, to the plate with the bun bottoms.
Assemble the burgers
- Cut the cornichons in half lengthwise.
Place the bun bottoms, cut sides up, on a work surface and slather with the Thousand Island dressing. Top each with a burger and cornichons. Close with the bun tops.
Make the potato salad
- Coarsely chop the dill.
In a large bowl, stir together the “creamy” mustard vinaigrette, dill, carrots, and up to ¼ teaspoon [½ tsp] sugar (from your pantry), if using. Season to taste with salt and pepper. Add the potatoes and toss to combine. Season to taste with salt and pepper.
Transfer the burgers and potato salad to individual plates and serve.
- Scrub the potatoes.
- Time the cooking.
- Slather the buns with Thousand Island dressing.
- Assemble the potato salad.
- Transfer the potato salad to plates.