The Cheese 'n' Onion
Cheesy Veggie Burger, Caramelised Fig Jam Onions, Truffled Chips and Tomato Salad
Super indulgent and packed full of flavour, The Cheese 'n' Onion is your favourite vegetarian burger brought to the next level.
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 unit(s)
Onion
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
24 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
40 grams
Fig Jam
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
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)
1 sachet(s)
Truffle Zest
64 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
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.
Meanwhle, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, grate the Cheddar. Halve the burger buns. Cut the tomato into 1cm chunks.
Add the tomatoes to a large bowl with half the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Mix together and set aside for later.
When the onions are golden, turn the heat down slightly and stir in the fig jam, butter (see pantry for amount) and the remaining balsamic vinegar. Cook for 1 min, then remove from the heat and set aside.
When the chips are halfway through cooking, turn them. Sprinkle over the hard Italian style cheese and return to the oven for the remaining time, 12-15 mins.
Place the plant-based burgers on a lightly oiled baking tray.
Bake on the middle shelf until browned, 8-9 mins.
Once browned, carefully place the Cheddar on top of the burgers.
Add the burger buns onto the same tray, then pop back into the oven until the cheese has melted and the buns are warmed through, 2-3 mins.
When everything's ready, remove your chips from the oven and sprinkle over the truffle zest.
When everything's ready, spread half the mayo over the bun bases and lids.
Top the bases with some baby leaves and the cheesy burgers, then top with the fig jam onions. Sandwich shut with the bun lids.
Toss the remaining baby leaves through the tomatoes to coat in the dressing.
Serve your craft burgers with your truffle chips and salad alongside. Add a dollop of the remaining mayo for dipping.
Enjoy!
