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Burrata Topped Veggie Burger and Garlic Bread Buns

Burrata Topped Veggie Burger and Garlic Bread Buns

with Truffle Fries, Pesto Mayo and Rocket and Tomato Salad
0.0(0)
Recipe Development Team
Recipe Development TeamUpdated on January 22, 2026
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Calories
: 
1095 kcal
Protein
: 
32.3g protein
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Nuts
  • Cashew nuts
  • Milk
  • Egg
  • Mustard
  • Soya
  • Sulphites
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
  • Peanut
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Rye, May contain traces of allergens, Wheat, Barley, Cereals containing gluten)

30 grams

Basil Pesto

(Contains: Peanut, May contain traces of allergens, Nuts, Cashew nuts, Milk)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Unconventional Plant-Based Burgers

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

125 grams

Burrata

(Contains: Milk)

24 grams

Balsamic Glaze

(Contains: Sulphites)

40 grams

Wild Rocket

1 sachet(s)

Truffle Zest

Not included in your delivery

2 tbsp

Olive Oil for the Garlic Bread

Energy (kJ)4581 kJ
Energy (kcal)1095 kcal
Fat56 g
of which saturates17.9 g
Carbohydrate105.5 g
of which sugars15.4 g
Dietary Fibre12 g
Protein32.3 g
Salt3.5 g
Potassium1062 mg
Calcium59 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Bowl
•Pan

Instructions

PDF
Start the Fries
1

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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries 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.

Make the Garlic Bread Buns
2

Meanwhile, cut the tomato into 2cm chunks. 

Peel and grate the garlic (or use a garlic press).

Halve the ciabattas and lay onto a baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Bake the bread on the top shelf of your oven until lightly toasted and golden, 2-3 mins. Set aside.

Stir the Mayo
3

In a small bowl, combine the pesto with the mayonnaise. Set aside. 

Fry the Burger
4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, fry the burgers until browned, 3-4 mins on each side. IMPORTANT: Ensure they're piping hot throughout.

Finishing Touches
5

Drain the burrata, then carefully halve it.

When everything's ready, spread the pesto mayonnaise over the bun lids. 
Top the bases with the veggie burgers and half the burrata. Drizzle over half the balsamic glaze and add some rocket leaves, then sandwich shut with the bun lids.

In a medium bowl, combine the remaining rocket with the tomato and remaining balsamic glaze.

When the fries are cooked, sprinkle over the truffle zest. 

Serve
6

Share the burgers and truffle fries between your plates.

Serve with the balsamic salad on the side to finish. 

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