Fig Jam, Portobello and Goat's Cheese Veggie Burger
with Cheesy Chips and Apple & Walnut Salad
Super indulgent and packed full of flavour, this Fig Jam and Goat's Cheese Veggie Burger is your favourite vegetarian burger brought to the next level.
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
2 unit(s)
Portobello Mushrooms
1 unit(s)
Apple
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75 grams
Goat's Cheese
(Contains Milk)
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
40 grams
Fig Jam
Not included in your delivery
½ tsp
Sugar
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 lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins.
Meanwhile, remove the stems from the portobello mushrooms (but leave the mushroom whole).
Heat a drizzle of oil in a large frying pan on high heat.
Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.
In the meantime, quarter, core, and finely chop the apple (no need to peel).
Roughly chop the walnuts.
In a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Toss the apple through the dressing and set aside for later.
When turning the chips halfway through cooking, sprinkle over the hard Italian style cheese.
Transfer the mushrooms, stem-side up, to one side of a lightly oiled baking tray. Crumble the goat cheese into the mushrooms to fill them.
Place the plant-based burgers onto the other side of the tray. When the chips have 10 mins left, bake on the middle shelf of your oven until the mushrooms have softened and the burgers have browned, 8-10 mins.
IMPORTANT: Ensure the burgers are piping hot throughout.
When there's 5 mins of cooking time left, halve the burger buns. Pop them onto the burger tray in the oven to warm through, 2-3 mins.
Meanwhile, toss the walnuts and half the rocket through the dressed apple.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases, add a handful of the remaining rocket.
Top with the plant-based burgers and goats cheese stuffed portobello mushrooms. Drizzle the fig jam over the stuffed mushrooms and sandwich the burgers shut.
Serve with the cheesy chips and apple and walnut salad alongside.
Enjoy!
