Cheesy Sweet Chilli Veggie Burger
with Seasoned Fries and Rocket Salad
Our Cheesy Sweet Chilli Veggie Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
1 sachet(s)
Roasted Spice and Herb Blend
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
32 grams
Sweet Chilli Sauce
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 May contain Milk, Egg, Soya)
40 grams
Wild Rocket
Not included in your delivery
2 tbsp
Mayonnaise
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle with the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese.
Cut the tomato into 2cm chunks.
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Toss the tomatoes through the dressing, then set aside.
When the fries have 10-12 mins remaining, heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, fry the plant-based burgers until browned, 3-4 mins on each side.
When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers.
Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.
Just before everything's ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.
Just before serving, add the rocket leaves to the bowl of tomatoes and dressing. Toss to coat in the dressing.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases and sweet chilli sauce over the lids.
Top the bases with the cheesy plant-based burgers and some of the dressed rocket leaves, then sandwich shut with the bun lids.
Serve your burgers with the seasoned fries and remaining salad on the side.
Enjoy!
