Veggie Burger and Sticky Onion Relish
with Pickled Onion, Baby Gem and Chips
Al fresco season is upon us at last! For a summery indulgence in the evenings, enjoy this Veggie Burger and Sticky Onion Relish. Definitely not your ordinary meat-free burger, it's loaded with flavour made simple by an easy homemade relish.
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
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Baby Gem Lettuce
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
37 grams
Red Pepper Chilli Jelly
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar
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. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion.
In a medium bowl, combine the red wine vinegar, sugar (see pantry for amount) and a pinch of salt and pepper.
Add half the onion, toss to coat, then set aside to pickle.
Trim the baby gem and halve lengthways. Tear off two leaves per person and set aside.
Thinly slice the remaining baby gem.
Pop a large frying pan on medium heat with a drizzle of oil.
Once hot, add the remaining onion to the pan and cook until softened, 4-5 mins. Season with salt and pepper.
Add the balsamic vinegar and cook until evaporated, 1 min.
Stir in the red pepper chilli jelly and cook until sticky, 1-2 mins. Transfer to a small bowl and set aside.
When the chips have 10 mins remaining, wipe out the (now empty) pan and return to medium-high heat with a drizzle of oil.
Once hot, fry the burgers until browned, 3-4 mins on each side.
Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases. Top the bases with the veggie burgers, onion relish, reserved lettuce leaves and a few slices of pickled onion, then sandwich shut with the bun lids.
Add the sliced baby gem to the remaining pickled onion with a drizzle of oil and toss to coat.
Serve the salad and chips alongside your veggie burgers.
Enjoy!
