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BBQ Veggie Cheeseburger

BBQ Veggie Cheeseburger

with Wedges and Salad
4.5(2.6K)
Recipe Development Team
Recipe Development TeamUpdated on July 16, 2024
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Calories
: 
720 kcal
Protein
: 
28.6g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • Soya
  • Sulphites
  • Cereals containing gluten
  • May contain traces of allergens
  • Milk
  • Egg
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

30 grams

Red Leicester

(Contains: Milk)

1 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains: Cereals containing gluten)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Cereals containing gluten)

1 unit(s)

Medium Tomato

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)

32 grams

BBQ Sauce

20 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Energy (kJ)3011 kJ
Energy (kcal)720 kcal
Fat24.7 g
of which saturates10.1 g
Carbohydrate94 g
of which sugars11.7 g
Protein28.6 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Grater
•Bowl

Instructions

PDF
Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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. 

Grate the Cheese
2

Meanwhile, grate the cheese.

Time to Bake
3

Pop the burgers onto a lightly oiled baking tray. When the oven is hot, bake on the middle shelf until cooked through, 6-7 mins. IMPORTANT: Ensure they're piping hot throughout.

Make the Salad
4

Meanwhile, chop the tomato into 2cm chunks.

Put the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl. Season with salt and pepper.

Mix together and add the tomato chunks. Stir to combine and set aside.

Cheese Please
5

Once the burgers have cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

Meanwhile, halve the burger buns. Pop onto a baking tray and into your oven to warm through, 2-3 mins.

Finish and Serve
6

When everything's ready, spread the BBQ sauce over the bun bases. 

Top the bases with the burgers and a handful of baby leaves, then sandwich shut with the bun lids.

Add the remaining baby leaves to your bowl of dressing and toss to coat.

Serve your plant-based burgers with the wedges and salad alongside.

Enjoy!

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