Cheese & Caramelised Onion Veggie Burger
with Wedges and Rocket & Tomato Salad
Come rain or shine, it's time for a great British BBQ! Our summery dishes such as this Cheese & Caramelised Onion Veggie Burger is designed with full-on flavour in mind. Whether you enjoy it al fresco or bring some sunshine indoors, they're perfect for BBQ season.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
30 grams
Onion Marmalade
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese.
Cut the tomato into 2cm chunks.
Put the cider vinegar in a medium bowl with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix together.
Add the tomatoes to the dressing and mix again, then set aside.
When the wedges have 12 mins remaining, place the plant-based burgers on a large, lightly oiled baking tray.
Bake on the middle shelf until browned, 8-9 mins.
Once the burgers are cooked, remove from the oven and place the cheese on top of them. Put the burger buns on the same baking tray.
Return to the middle shelf of your oven until the cheese is melted and the buns are warmed through, 2-3 mins.
When everything's ready, spread the mayo on the bun bases (see pantry for amount) and the onion marmalade on the bun lids. Top the bases with some rocket and a cheesy veggie burger, then sandwich shut with the bun lids.
Add the remaining rocket to the bowl of tomatoes and toss to coat in the dressing.
Serve your burgers with the wedges and salad alongside.
Enjoy!
