Veggie BBQ Cheeseburger
with Wedges and Tangy Baby Gem Salad
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)
Baby Gem Lettuce
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)
45 grams
Burger Sauce
(Contains Egg, Mustard May contain Egg, Mustard)
32 grams
BBQ Sauce
Not included in your delivery
1 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.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
When the wedges have 10-12 mins remaining, heat a drizzle of oil in large frying pan on medium-high heat.
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.
Transfer the buns to a medium baking tray and pop into the oven until warmed through, 2-3 mins.
Meanwhile, in a medium bowl, add the burger sauce and baby gem. Toss together until well coated.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases and BBQ sauce over the lids.
Top the bases with some dressed baby gem and a cheeseburger, then sandwich shut with the bun lids.
Serve your burgers with the wedges and remaining dressed baby gem alongside.
Enjoy!
