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British Recipes

BBQ Veggie Cheeseburger

BBQ Veggie Cheeseburger

BBQ Veggie Cheeseburger

with Wedges and Salad

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This BBQ Veggie Cheese Burger is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

•Chef's Choice

•Veggie

Allergens:

Milk

•Cereals containing gluten

•Soya

•Sulphites

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.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

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

Nutritional information

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.

Utensils

•Baking Tray

•Grater

•Bowl

Instructions

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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